2-1/2 pounds lean beef stew meat, cut into 1-inch cubes
2 large white onions, quartered
2 garlic cloves, minced
1/2 cup water
1 low-sodium beef bouillon cube
3 cans (14-1/2 ounces each) low-sodium beef broth
4 potatoes, peeled and cubed
3 medium carrots, sliced
2 medium green peppers, cut into 1/2 -inch pieces
2 celery ribs, sliced
3 cups cubed rutabaga
1-1/2 cups cubed parsnips
1-1/2 cups cubed turnips
3/4 teaspoons dried marjoram
1/2 teaspoon pepper
1/4 teaspoon dried savory
1/4 teaspoon hot pepper sauce
2 tablespoons cornstarch 3 tablespoons water
Instructions
In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes.
Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes.
