Autumn Stew

• 1 tablespoon fresh rosemary, finely chopped
• 2 teaspoons brown sugar, packed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 1/2 lbs beef stew meat
• 2 tablespoons olive oil
• 3 cups chicken broth
• 2 cups water
• 2 tablespoons tomato sauce
• 2 cups russet potatoes, chopped
• 3 medium carrots, peeled and cut into chunks
• 2 stalks celery, sliced
• 1 parsnip, peeled and chopped
• 1 medium yellow onion, cut into wedges

1. Combine chopped rosemary, brown sugar, cumin, pepper, paprika, and salt. Rub mixture all over meat. Heat oil over medium-high heat in a large pot. Add seasoned meat and brown on all sides. Add broth, 2 cups water, and tomato sauce. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour.
2. Add potatoes, carrots, celery, parsnip, and onion to pot. Bring stew to boiling; reduce heat. Simmer, covered, 1 hour more or until vegetables are tender. Garnish with fresh herbs, if desired.

fresh rosemary, brown sugar, ground cumin, ground black pepper, paprika, kosher salt, beef stew meat, olive oil, chicken broth, water, tomato sauce, russet potatoes, carrots, stalks celery, parsnip, yellow onion

Taken from www.food.com/recipe/autumn-stew-537128 (may not work)