Classic Beef Stew
Prep Time: 20 minutes Cook Time: 6 hours Yield: Serves: 8 (serving size: 1 1/2 cups beef and vegetable mixture, 1/4 cup sauce) Ingredients 2 tablespoons cornstarch 1/2 teaspoon dried rosemary Salt and pepper 2 1/2 pounds trimmed beef stew meat, cut into 1 1/2-inch cubes 3 large shallots, quartered lengthwise 1 pound red potatoes (about 2 large), cut into 1-inch cubes 6 medium carrots, cut into 2-inch chunks 4 large ribs celery, cut into 2-inch lengths 8 ounces shiitake mushrooms, trimmed and quartered 1 14.5-oz. can diced tomatoes, with juice 1 cup low-sodium chicken broth 2 teaspoons Worcestershire sauce 1/4 cup chopped fresh flat-leaf parsley Preparation 1. In a slow cooker, combine cornstarch, rosemary and 1/4 tsp. each salt and pepper. Add beef and toss to coat. Stir in shallots, potatoes, carrots, cel...