Beef & Vegetable Stew

Stews nourish the body and soul and are true comfort foods. The aroma of this stew will literally welcome you home. This is a version of a Welsh stew eaten with crusty bread and butter.

    2 pounds gourmet-cut stew meat
    1 ½ cups chopped yellow onion
    1 (14 ½-ounce) can Mexican-style stewed tomatoes, undrained
    3 garlic cloves, crushed in a garlic press
    4 ½ cups water
    2 teaspoons beef base
    4 potatoes, peeled and cubed
    3 carrots, sliced
    1 green bell pepper, sliced
    2 cups peeled and cubed rutabaga
    1 cup peeled and cubed parsnip
    1 cup cubed turnip
    1 tablespoon chopped fresh parsley
    1 package Lipton® Recipe Secrets® Onion Recipe Soup Mix
    1 teaspoon seasoning salt
    ½ teaspoon browning sauce
    ½ teaspoon ground black pepper
    ½ teaspoon dried summer savory leaves
    ¼ teaspoon Tiger® Sauce
    2 tablespoons cornstarch
    3 tablespoons cold water

1.  Set out a 6-quart crockery cooker.
 
2.  Place the following into the cooker: meat, onion, tomatoes,
     garlic, water, beef base, potatoes, carrots, pepper, rutabaga,
     parsnip, turnip, parsley, soup mix, seasoning salt, browning
     sauce, pepper, savory and sauce into cooker.

3.  Cook on low for 5 hours without lifting the lid.

4.  Mix the cornstarch with the water and add to stew.

5.  Cover and cook on high until thickened.

     Hint: Whole Wheat Oat Rolls go nicely with
     this savory stew.

     Makes 4 servings