Hearty Beef & Sweet Potato Stew

• 3 tablespoons canola oil, divided
• 1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 1/3 cup dry red wine or additional reduced-sodium beef broth
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
• 1 pound baby portobello mushrooms, halved
• 4 medium carrots, cut into 1/2-inch slices
• 2 medium parsnips, cut into 1/2-inch slices
• 1 medium turnip, cut into 3/4-inch cubes

1. Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.
2. Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Bake, covered, 1-1/4 hours.
3. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

canola oil, boneless beef chuck steak, onions, garlic, beef broth, red wine, thyme, worcestershire sauce, salt, pepper, cornstarch, cold water, sweet potatoes, portobello mushrooms, carrots, parsnips

Taken from www.tasteofhome.com/recipes/hearty-beef-sweet-potato-stew/ (may not work)