Beef & Root Vegetable Stew - Recipes

Ingredients

• 1.5 lbs of cubed beef
• 2 tablespoon of cornstarch
• 2 teaspoons of Kosher salt
• 2 tablespoons of olive oil
• 1 Spanish onion – chopped
• 1 garlic clove – diced
• 1 sprig of rosemary – finely chopped
• 1/4 teaspoon of dried red pepper flakes
• 1 can of pureed tomatoes
• 3 cups of low sodium organic chicken broth
• 2 large carrots – roughly chopped into large chunks
• 1/4 lb of parsnips – roughly chopped into large chunks (if using smaller parsnips, just cut off the ends)
• 3 red potatoes – roughly quartered