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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.Mary Rea, Orangeville, Ontario Ingredients:
1 pound ground beef |
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. Yield: 6 servings.
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