Beef Stew

Source: Mary Perko
6 servings

• 1 1/2 to 2 lb. beef (bottom or top round, tip or chuck)
• 3 cups sliced onions
• 4 slices bacon, chopped
• 2 1/2 cups beef broth (or bouillon + water)
• 1 tbsp. cider vinegar
• 2 tsp. paprika
• 1 cup tomato juice (or beef broth)
• 1 tbsp. ketchup
• 1 1/2 tsp. fresh thyme (or 1 tsp. dried, or omit)
• 1/4 tsp. pepper
• 1 clove garlic
• bay leaf (I omit)
• 8 carrots, chunked
• 1 tbsp. cornstarch
• 1 tbsp. cold water
• hot cooked rice

1. Cook onions, bacon, 1/2 cup broth & vinegar in a 12" skillet over medium heat. Heat 10 minutes until vinegar evaporates.
2. Stir in beef, brown. 
3. Except for the last 3, stir in the rest of the ingredients and heat to boiling.
4. Cover and simmer 4-5 hours on low heat, stirring occasionally.
5. Add 1/4 cup liquid if too much evaporates.
6. Combine water and cornstarch, add to stew and boil for 3 minutes to thicken.
7. Serve with rice.

To do in crockpot, brown beef and combine rest of stew ingredients and cook all day on low.  Add cornstarch slurry an hour before serving.