Beef Vegetable Stew

• 2-1/2 pounds beef stew meat, cut into 1-inch cubes
• 2 large onions, chopped
• 2 garlic cloves, minced
• 1/2 cup water
• 1 reduced-sodium beef bouillon cube
• 3 cans (14-1/2 ounces each) reduced-sodium beef broth
• 4 potatoes, peeled and cubed
• 3 medium carrots, sliced
• 2 medium green peppers, cut into 1/2-inch pieces
• 2 celery ribs, sliced
• 3 cups cubed rutabaga
• 1-1/2 cups cubed parsnips
• 1-1/2 cups cubed turnips
• 3/4 teaspoon dried marjoram
• 1/2 teaspoon pepper
• 1/4 teaspoon dried savory
• 1/4 teaspoon hot pepper sauce
• 2 tablespoons cornstarch
• 3 tablespoons water

1. In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes.

beef stew meat, onions, garlic, water, beef broth, potatoes, carrots, green peppers, celery, cubed rutabaga, parsnips, marjoram, pepper, hot pepper sauce, cornstarch, water

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