Taste of Home
Root Vegetable Beef Stew
TOTAL TIME: Prep: 15 min. Cook: 40 min.
YIELD: 6 servings.
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, Ontario
Ingredients
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1 pound lean ground beef (90% lean)
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1 medium onion, chopped
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2 cans (14-1/2 ounces each) reduced-sodium beef broth
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1 medium sweet potato, peeled and cubed
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1 cup cubed carrots
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1 cup cubed peeled rutabaga
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1 cup cubed peeled parsnips
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1 cup cubed peeled potatoes
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2 tablespoons tomato paste
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1 teaspoon Worcestershire sauce
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1/2 teaspoon dried thyme
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon cornstarch
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2 tablespoons water
Directions
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1.
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.
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2.
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 thickened.
Nutrition Facts
1-1/3 cup: 0g sugar total. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
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