Spell-Binding Stew

• 2 tablespoons lemon juice
• 4 tablespoons Worcestershire sauce, divided
• 1/4 teaspoon seasoned salt
• 2 pounds beef stew meat, cut into 1-inch cubes
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 4 medium parsnips, peeled and sliced
• 4 medium carrots, sliced
• 3 medium potatoes, peeled and cubed
• 1 medium onion, cut into wedges
• 2 cups canned stewed tomatoes
• 1-1/2 cups beef broth, divided
• 1/2 cup ketchup
• 1/2 teaspoon dried chervil
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1/2 cup frozen corn
• 1/2 cup frozen peas

1. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons Worcestershire sauce and seasoned salt; add the beef. Seal bag and turn to coat; refrigerate for at least 4 hours.
2. Drain and discard marinade. In an ovenproof Dutch oven, brown beef and garlic in oil. Add the parsnips, carrots, potatoes, onion, tomatoes, 1 cup broth, ketchup, herbs and remaining Worcestershire sauce.
3. In a small bowl, combine flour and remaining broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Cover and bake at 325u0b0 for 1-1/2 hours. Add the corn and peas. Cover and bake 30-45 minutes longer or until meat and vegetables are tender.

lemon juice, worcestershire sauce, salt, beef stew meat, garlic, olive oil, parsnips, carrots, potatoes, onion, tomatoes, beef broth, ketchup, chervil, dried basil, thyme, allpurpose, frozen corn, frozen peas

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