Slow-Cooker Beef and Veggie Stew

Name: Slow-Cooker Beef and Veggie Stew
Total time: 300 min
Ingredients: 2 tablespoons oil, divided; 2 and 1/2 –3 pounds (1 and 1/4–1 and 1/2 kilograms) beef stew cubes; 3 tablespoons Manischewitz Potato Starch; 2 teaspoons salt, divided; 1/2 teaspoon pepper; 1 onion, diced; 1 zucchini, diced; 1 sweet potato, diced; 8–10 ounces (225–280 grams) mushrooms, diced; 1/2 cup chopped fresh parsley; 1 teaspoon garlic powder; 1 teaspoon powdered ginger; 1 and 1/2 cups Jeunesse Cabernet Sauvignon or other sweet red wine; 1 cup orange juice; 1 6-ounce (170-grams) tomato paste, approximately 2 cups water; 1 tablespoon Manischewitz Potato Starch, dissolved in 2 tablespoons water

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This delicious stew was inspired by my mother. Each morning of Chol Hamoed, before we head out, she puts up a crock-pot dinner, so we come home to

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