Beef-And-Veggie Stew

Ingredients:
- Cooking spray
- 2 pounds beef round, cut in 1-inch cubes, and seasoned with salt and pepper
- 1 pound small red potatoes (golf-ball size), washed
- 16-oz bag baby carrots
- 16-oz bag peas and onions
- 10.75-oz can condensed french onion soup
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch, mixed with 4 Tbs of water

Directions:
- Prep time: 10 minutes
- Cooking time: 5 hours
- Coat cooker with cooking spray. Add meat, potatoes, carrots, and peas and onions.
- Combine onion soup, water, and Worcestershire sauce and pour into cooker. Cover and cook on low for 4 1/2 hours or until meat and vegetables are just tender.
- Increase heat to high. (Out all day? Set the cooker's timer for 4 1/2 hours; increase the temp when you get home.)
- Add cornstarch-and-water mixture, stir, cover, and cook for 30 minutes, or until gravy thickens.
- How kids can help: Measure ingredients, add to cooker; mix cornstarch and water.