Root Vegetable Beef Stew

Name: Root Vegetable Beef Stew
Ingredients: 1 lb lean ground beef; 1 medium onion, chopped; 28 ounces reduced-sodium beef broth (2-14 1/2oz cans); 1 medium sweet potato, peeled and cubed; 1 cup cubed carrot; 1 cup cubed peeled rutabaga; 1 cup cubed peeled parsnip; 1 cup cubed peeled potato; 2 tablespoons tomato paste; 1 teaspoon Worcestershire sauce; 12 teaspoon dried thyme; 14 teaspoon salt; 14 teaspoon pepper; 1 tablespoon cornstarch; 2 tablespoons water

15 ingredients

6 steps

Ingredients

1 lb lean ground beef
1 medium onion, chopped
28 ounces reduced-sodium beef broth (2-14 1/2oz cans)
1 medium sweet potato, peeled and cubed
1 cup cubed carrot
1 cup cubed peeled rutabaga
1 cup cubed peeled parsnip
1 cup cubed peeled potato
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
12 teaspoon dried thyme
14 teaspoon salt
14 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.
2

Add the broth, vegetables, tomato paste, worcestershire sauce, thyme, salt and pepper.
3

Bring to a boil.
4

Reduce the heat; cover and simmer for 30-40 minutes or until the vegetables are tender.
5

In a small bowl, combine the cornstarch and water until smooth; stir into the stew.
6

Bring to a boil; cook and stir for 2 minutes or until thickened.