2 lbs. stewing beef, trimmed of fat and cut into 1 inch cubes
3 cups peeled and cubed potatoes
2 cups chopped carrots
1 1/2 cups chopped onions
2 cups no-salt-added tomato sauce
1 can (10 ounce) reduced-sodium beef broth, undiluted
1 T Dijon mustard
2 tsp minced garlic
1 bay leaf
1 1/4 tsp each dried marjoram and dried thyme
1 tsp granulated sugar (I used splenda)
1 T cornstarch
1/4 cup minced fresh parsley
Combine all ingredients except cornstarch and parsley in a 3-quart or larger slow cooker. Cover and simmer on low setting for 8 hours.
Combine cornstarch with an equal amount water and stir until lump free. Add to stew and mix well. Cook for 1 more hour. Stir in parsley just before serving.
This was so easy and tasted great. Smelled really good while cooking. I served this with multi-grain saltine crackers.