Ingredients

• 1 1/2 lb lean stewing beef, cut into 1 inch chunks
• 1/2 lb carrots, chopped
• 1/2 lb parsnips, chopped
• 1 lb red potatoes with skins, chopped
• 3 celery ribs, chopped
• 1 onion, diced
• 2 tbsp Worcestershire sauce
• 1 tbsp vegetable oil
• 2 cups water
• 2 garlic cloves, whole
• 1 garlic clove, minced
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp sugar
• 1/2 tsp pepper
• 1 tsp smoked paprika
• 1/4 tsp ground allspice
• 2 tbsp cornstarch
• 2 cups beef broth
• 1 sprig of rosemary
• 1 sprig thyme

Directions

1. Heat vegetable oil in a large soup pot or dutch oven over medium high heat. Add beef and brown on all sides.
2. Add the water, onions, garlic, smoked paprika, bay leaves, Worcestershire sauce, allspice, salt, pepper, and sugar. If using the rosemary and thyme, wrap in a bundle using cheesecloth and add.
3. Cover and simmer for 90 minutes.
4. Add potatoes, carrots, parsnips, and celery to pot, as well as any additional beef broth you are using. Cook for an additional 45-60 minutes or until the beef is fork tender and shreds easily. The cooking time will vary depending on the cut and size of your beef.
5. Mix the cornstarch with a small amount of cold water and stir together. Pour into the stew and bring to a boil. Immediately turn off the heat and let rest before serving. The cornstarch will thicken the stew.

Nutritional Facts

Serving Size: 1 cup (360g)

Amount Per Serving

• Smartpoints 6
• Calories 233
• Total Fat 6g
• Saturated Fat 2g
• Sodium 719mg
• Total Carbohydrate 24g
• Dietary Fiber 4g
• Sugars 6g
• Protein 22g