Root Vegetable Beef Stew

Total Time: 47 mins Preparation Time: 15 mins Cook Time: 32 mins

Ingredients

• Servings: 6
• 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
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
• 2 tablespoons water

Recipe

• 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 the heat; cover and simmer for 30-40 minutes or until the 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.