Name: Root Vegetable Beef Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Root Vegetable Beef Stew

1. 1 pound lean ground beef (90% lean) -

2. 1 medium onion, chopped -

3. 2 cans (14-1/2 ounces each) reduced-sodium beef broth -

4. 1 medium sweet potato, peeled and cubed -

5. 1 cup cubed carrots -

6. 1 cup cubed peeled rutabaga -

7. 1 cup cubed peeled parsnips -

8. 1 cup cubed peeled potatoes -

9. 2 tablespoons tomato paste -

10. 1 teaspoon Worcestershire sauce -

11. 1/2 teaspoon dried thyme -

12. 1/4 teaspoon salt -

13. 1/4 teaspoon pepper -

14. 1 tablespoon cornstarch -

15. 2 tablespoons water -

How to cook deliciously - Root Vegetable Beef Stew

1. Stage

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. Stage

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.