Beef Stew

adapted from Campbell's Kitchen

1 1/2 pounds beef for stew, cut into 1-inch pieces
2 pounds potatoes, cut into cubes
2 cups sliced carrots
4-5 stalks celery, cut into pieces
4 cloves garlic, minced
3 1/2 cups beef broth
2 Tablespoons Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
1 bay leaf

Place potatoes, carrots, celery and garlic into crock pot. Top with beef. Add broth, Worcestershire, thyme and bay leaf.

Cover and cook on Low for 10-11 hours or until beef is fork tender. Remove bay leaf and discard.

Serve.