In a 3-qt. slow cooker, combine stew meat, potatoes, beef broth, V8 juice, celery, carrots, onions, bay leaves, salt, thyme, chili powder, and pepper. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves. In a small bowl, combine the cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.
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