Slow Cooker Beef Stew with Root Vegetables (Easy and Healthy)

Name: Slow Cooker Beef Stew with Root Vegetables (Easy and Healthy)
Ingredients: 2 lbs. beef stew meat; 1 tablespoon avocado oil or olive oil, divided; 1 medium yellow onion, diced; 12 ounces potatoes (yellow, red, or russet), scrubbed clean and cut into ½-inch pieces (about 2 ¼ cups); 8 ounces parsnips, peeled and cut into ½-inch pieces (about 2 cups); 2 large carrots, peeled and cut into ½-inch pieces (about 1 cup); 4 garlic cloves, minced; 1 (15-ounce) can diced tomatoes, with their liquid; 4 cups beef broth; 2 teaspoons dried thyme (may substitute 1 tablespoon fresh thyme); 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped); 8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups, may use frozen); Fine salt and black pepper, to taste; 3 tablespoons cornstarch, optional for thickening*

"Nothing beats a hearty Slow Cooker Beef Stew recipe featuring a trio of tender, root vegetables is perfect to enjoy on a cool and crisp day...."

INGREDIENTS

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2 lbs. beef stew meat

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1 tablespoon avocado oil or olive oil, divided

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1 medium yellow onion, diced

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12 ounces potatoes (yellow, red, or russet), scrubbed clean and cut into ½-inch pieces (about 2 ¼ cups)

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8 ounces parsnips, peeled and cut into ½-inch pieces (about 2 cups)

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2 large carrots, peeled and cut into ½-inch pieces (about 1 cup)

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4 garlic cloves, minced

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1 (15-ounce) can diced tomatoes, with their liquid

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4 cups beef broth

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2 teaspoons dried thyme (may substitute 1 tablespoon fresh thyme)

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1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)

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8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups, may use frozen)

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Fine salt and black pepper, to taste

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3 tablespoons cornstarch, optional for thickening*

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