Root Vegetable Beef Stew

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 1 medium sweet potato, peeled and cubed
• 1 cup cubed carrots
• 1 cup cubed peeled rutabaga
• 1 cup cubed peeled parsnips
• 1 cup cubed peeled potatoes
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
• 2 tablespoons water

1. In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
2. In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

ground beef, onion, beef broth, sweet potato, carrots, potatoes, tomato paste, worcestershire sauce, thyme, salt, pepper, cornstarch, water

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