Slow Cooker Beef and Vegetable Stew

Step 1

Grease slow cooker with nonstick cooking spray.

Step 2

Coat a large skillet with nonstick cooking spray. Heat greased skillet over medium-high heat. Add half of the meat and cook until brown.

Step 3

Transfer cooked beef to greased slow cooker.

Step 4

Add vegetable oil to the same skillet. Add remaining beef and cook until brown. Drain off fat. Transfer meat to slow cooker.

Step 5

Add sliced carrots, potatoes, bell pepper, and leeks.

Step 6

In a medium mixing bowl, combine 1¼ cups water, the soy sauce, ginger, garlic, beef bouillon and cayenne pepper. Mix well and pour over mixture in slow cooker.

Step 7

Cover slow cooker and cook on low-heat setting for 7-8 hours.

Step 8

Turn heat to high. In a small mixing bowl, combine cornstarch and remaining 2 tablespoons cold water. Mix well. Stir into mixture in slow cooker. Stir in thawed peas.

Step 9

Cover slow cooker and cook for a further 15 minutes or until sauce thickened and sugar snap peas are tender.