Ingredients
3 tablespoons canola oil, divided 1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces2 medium onions, chopped2 garlic cloves, minced2 cans (14-1/2 ounces each) reduced-sodium beef broth1/3 cup dry red wine or additional reduced-sodium beef broth1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1 tablespoon Worcestershire sauce1 teaspoon salt3/4 teaspoon pepper3 tablespoons cornstarch3 tablespoons cold water1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes1 pound baby portobello mushrooms, halved4 medium carrots, cut into 1/2-inch slices2 medium parsnips, cut into 1/2-inch slices1 medium turnip, cut into 3/4-inch cubes
Preparation
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.
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. Transfer to oven; bake, covered, 1-1/4 hours.
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.
