Hearty Beef & Sweet Potato Stew

Name: Hearty Beef & Sweet Potato Stew
Ingredients: 3 tablespoons canola oil, divided; 1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces; 2 medium onions, chopped; 2 garlic cloves, minced; 2 cans (14-1/2 ounces each) reduced-sodium beef broth; 1/3 cup dry red wine or additional reduced-sodium beef broth; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 3/4 teaspoon pepper; 3 tablespoons cornstarch; 3 tablespoons cold water; 1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes; 1 pound baby portobello mushrooms, halved; 4 medium carrots, cut into 1/2-inch slices; 2 medium parsnips, cut into 1/2-inch slices; 1 medium turnip, cut into 3/4-inch cubes

17 ingredients

3 steps

Ingredients

3 tablespoons canola oil, divided
1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
2 medium onions, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1/3 cup dry red wine or additional reduced-sodium beef broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
1 pound baby portobello mushrooms, halved
4 medium carrots, cut into 1/2-inch slices
2 medium parsnips, cut into 1/2-inch slices
1 medium turnip, cut into 3/4-inch cubes

Directions

1

Preheat oven to 325&deg. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.
2

Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Bake, covered, 1-1/4 hours.
3

In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.