Root Vegetable Beef Stew

1. 1

   In a dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain.

2. 2

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

3. 3

   Bring to a boil.

4. 4

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

5. 5

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

6. 6

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

No additional tips available.