Black- Eyed Pea And Vegetable Stew

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1 tablespoon canola oil

1 cup chopped onions

1/2 cup sliced celery

4 cloves garlic, minced

1 potato, peeled and cubed

1 cup chopped turnips

1 cup sliced carrots

1 can (28 ounces) reduced-sodium crushed tomatoes

3 cups cooked or canned black-eyed peas

1 1/2 cups fresh or frozen corn

2 tablespoons steak sauce

2 tablespoons chili sauce

1 tablespoon molasses

1 tablespoon cider vinegar

1 tablespoon cornstarch

4 drops hot-pepper sauce

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