Autumn Stew

Enjoy this savory fall dish. You may also substitute lamb for the beef.

• Ready In: 2 hrs 28 mins
• Serves: 6

Ingredients

• 1  tablespoon fresh rosemary, finely chopped
• 2  teaspoons brown sugar, packed
• 1 1⁄2 teaspoons ground cumin
• 1  teaspoon ground black pepper
• 1  teaspoon paprika
• 1⁄2 teaspoon kosher salt
• 1 1⁄2 lbs beef stew meat
• 2  tablespoons olive oil
• 3  cups chicken broth
• 2  cups water
• 2  tablespoons tomato sauce
• 2  cups russet potatoes, chopped
• 3  medium carrots, peeled and cut into chunks
• 2  stalks celery, sliced
• 1  parsnip, peeled and chopped
• 1  medium yellow onion, cut into wedges

Directions

1. Combine chopped rosemary, brown sugar, cumin, pepper, paprika, and salt. Rub mixture all over meat. Heat oil over medium-high heat in a large pot. Add seasoned meat and brown on all sides. Add broth, 2 cups water, and tomato sauce. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour.
2. Add potatoes, carrots, celery, parsnip, and onion to pot. Bring stew to boiling; reduce heat. Simmer, covered, 1 hour more or until vegetables are tender. Garnish with fresh herbs, if desired.