Black-Eyed Pea and Vegetable Stew

Source: The Healthy Cook

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

In a large saucepan over medium heat, warm the oil. Add onions, celery and garlic. Saut