ROSEMARY BEEF STEW

By BobD

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

Preparation

Step 1

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.