Crockpot Beef Stew

2 1/2 to 3 1/2 lbs. beef (chuck, rump, etc.), cut into large cubes
1 tablespoon oil
5 to 7 carrots, peeled, cut in large chunks
2 potatoes, peeled, cut in large chunks or 12 whole baby potatoes
3 to 4 stalks celery, cut in large chunks
1 onion, cut in large chunks
5-7 mushrooms (optional), cleaned
2 boxes (32 oz each) Pacific or Swanson's Beef Broth
1 can (14.5 oz) diced tomatoes, lightly drained
1 can (8 oz) tomato sauce
3-4 cloves garlic, chopped or pressed
2-3 bay leaves, whole
1 to 1-1/2 tablespoons salt
freshly ground pepper to taste
1 teaspoon soy sauce
3/4 cup cornstarch

Heat a large frying pan. When hot, add 1 T oil and brown beef cubes. Remove from heat.

Combine beef, vegetables, beef broth, tomatoes, spices and seasonings in crockpot. Cook on LOW 7 to 9 hours.

About an hour before serving, taste stew and add more salt and pepper if necessary. Dissolve cornstarch in approx. equal amount of water to make a thick liquid. Add to the stew and mix well.

Cover crockpot and turn to HIGH for an additional 1 hour. Serve with your favorite bread or starch and a green salad.

(Note: If your crockpot doesn't fit all the beef broth as stated, just add as much as the crockpot will allow, making sure to cover the ingredients.)