Root Stew

Name: Root Stew
Ingredients: 2 tablespoons canola oil, divided; 1-1/2 pounds beef stew meat; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 1 medium onion, chopped; 6 garlic cloves, minced; 2 bay leaves; 1 teaspoon dried thyme; 3 cups reduced-sodium beef broth; 3 medium carrots; 2 medium turnips; 2 medium parsnips; 1 small rutabaga; 2 tablespoons cornstarch; 1/4 cup cold water

15 ingredients

4 steps

Ingredients

2 tablespoons canola oil, divided
1-1/2 pounds beef stew meat
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 medium onion, chopped
6 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
3 cups reduced-sodium beef broth
3 medium carrots
2 medium turnips
2 medium parsnips
1 small rutabaga
2 tablespoons cornstarch
1/4 cup cold water

Directions

1

Preheat oven to 325°. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan; sprinkle with salt and pepper.
2

In same pan, heat remaining oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic; cook and stir 1 minute. Stir in bay leaves, thyme, beef and broth; bring to a boil. Bake, covered, 1 hour.
3

Peel and cut remaining vegetables into 1-in. pieces; add to Dutch oven. Bake, covered, until beef and vegetables are tender, 1 to 1-1/4 hours.
4

In a small bowl, mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves.