Ingredients
1 pound lean ground beef (90% lean)1 medium onion, chopped2 cans (14-1/2 ounces each) reduced-sodium beef broth1 medium sweet potato, peeled and cubed1 cup cubed carrots1 cup cubed peeled rutabaga1 cup cubed peeled parsnips1 cup cubed peeled potatoes2 tablespoons tomato paste1 teaspoon Worcestershire sauce1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon cornstarch2 tablespoons water
Preparation
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.
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.
