Rosemary Beef Stew

Rosemary Beef Stew

Rosemary Beef Stew

Although this recipe calls for beef, make the night even more tender by using juicy lamb as the main staple in this stew. Serve with a side of warm bread and a fresh salad.

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Makes:
8 servings

Ingredients

2 lb. beef stew meat

1 garlic clove
1/4 tsp. black pepper, fresh ground
1 onion, halved and sliced
12 oz. dark beer
2 cups low sodium beef broth
3 tbsp. no salt added tomato paste
2 cups of carrot, sliced
4 potatoes cut into quarters
2 turnips cut into quarters
1 tsp. rosemary
2 bay leaves
1/4 cup cornstarch
1/2 cup water


Methods/steps

Combine all ingredients except the cornstarch and water in a slow cooker and cook on “low” for 7 hours. Combine the cornstarch and water in a bowl and stir into the stew. Turn on “high”, cover the slow cooker and allow the stew to cook an additional 30 minutes, until thickened slightly.

Additional Tips

Ready in 8 hours


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