Root Stew

• 2 tablespoons canola oil, divided
• 1-1/2 pounds beef stew meat
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 cups reduced-sodium beef broth
• 3 medium carrots
• 2 medium turnips
• 2 medium parsnips
• 1 small rutabaga
• 2 tablespoons cornstarch
• 1/4 cup cold water

1. Preheat oven to 325u0b0. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan; sprinkle with salt and pepper.
2. In same pan, heat remaining oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic; cook and stir 1 minute. Stir in bay leaves, thyme, beef and broth; bring to a boil. Bake, covered, 1 hour.
3. Peel and cut remaining vegetables into 1-in. pieces; add to Dutch oven. Bake, covered, until beef and vegetables are tender, 1 to 1-1/4 hours.
4. In a small bowl, mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves.

canola oil, beef stew meat, salt, pepper, onion, garlic, bay leaves, thyme, beef broth, carrots, turnips, parsnips, rutabaga, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/root-stew/ (may not work)