Root Vegetable Beef Stew

Name: Root Vegetable Beef Stew
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

15 ingredients

2 steps

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

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.
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.