10 (about 1/2 lb.) small new potatoes, halved but not peeled
12 small white onions, peeled
30 (about 1/2 lb.) baby carrots
1 red or green bell pepper, cut into 1 inch pieces
1-1/2 lbs. Beef stew meat, cut into 1- to 1-1/2-inch cubes
2 c. beef broth or bouillon
2 tsp. chopped fresh oregano leaves
1/4 tsp. paprika
1 Tbsp. chopped fresh parsley
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
3 Tbsp. cornstarch
3 Tbsp. cold water

Place potatoes, onions and baby carrots in slow-cooker. Add bell pepper and beef. In small bowl, combine broth or bouillon, oregano, paprika, parsley, Worcestershire sauce, salt and pepper. Pour over meat and vegetables. Cover and cook on LOW 9-10 hours. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15-20 minutes or until thickened, stirring occasionally. Makes 6 or 7 servings.