Directions

1. Heat 1/2 tablespoon oil in large skillet over medium-high. Working in 2 batches, brown pork, about 4 minutes each batch, turning occasionally. Add remaining 1/2 tablespoon oil for second batch.
2. Meanwhile, combine carrots, onions, bell peppers, 1/2 cup water, bouillon granules and thyme in a 5-quart slow cooker. Top with browned pork, cover and cook on High for 4 hours Low: 8 hours).
3. Combine cornstarch and remaining 2 tablespoons water until dissolved; stir into pork mixture with peas. Cover and cook on High for 15 minutes to thicken slightly. Salt to taste.
4. Serve pork stew in shallow bowls over cooked egg noodles.