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. 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