Root Vegetable Beef Stew
I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.—Mary Rea, Orangeville, Ontario6 ServingsPrep: 15 min. Cook: 40 min.
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 1 medium sweet potato, peeled and cubed
- 1 cup cubed carrots
- 1 cup cubed peeled rutabaga
- 1 cup cubed peeled parsnips
- 1 cup cubed peeled potatoes
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions
- In a Dutch oven or large kettle, cook beef and onion over medium heat
- until meat is no longer pink; drain. Add the broth, vegetables,
- tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to
- a boil. Reduce heat; cover and simmer for 30-40 minutes or until
- vegetables are tender.
- In a small bowl, combine the cornstarch and water until smooth; stir
- into the stew. Bring to a boil; cook and stir for 2 minutes or until