Savory Vegetable Beef Stew - cooking recipe

Ingredients

5 medium red potatoes, peeled and cut into 1/2-inch chunks
2 1/2 cups sliced fresh mushrooms
4 medium carrots, sliced
2 celery ribs, thinly sliced
3 slices bacon, diced
1/4 cup all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
2 lbs beef stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 (14 1/2 ounce) can beef broth
1/2 cup dry red wine or 1/2 cup additional beef broth
1 bay leaf
1/8 teaspoon dried thyme
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1/3 cup water
2 tablespoons cornstarch
3 tablespoons cold water

Preparation

Place the first four ingredients in a 5-qt. slow cooker.
In a large skillet, cook bacon over medium heat until crisp.
Drain on paper towels.
Reserve drippings.
In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt.
Add meat; seal and shake to coat.
Brown the beef, onion and garlic in drippings and oil.
Transfer to slow cooker.
Stir in broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper.
Cover and cook on low for 8-9 hours or until tender.
Discard bay leaf.
Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker.
Cover and cook for 30-40 minutes or until slightly thickened.