Slow-Cooked Beef & Root Vegetable Stew

Pat the beef stew meat dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, brown the beef on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.

In the same pot, add the diced onion and cook for 3-4 minutes until softened.

Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook for 1 minute, stirring constantly.

Return the beef to the pot along with any accumulated juices.

Add 4 cups gluten-free beef broth, 2 bay leaves, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Bring to a simmer.

Reduce heat to low, cover, and simmer for 1 hour.

While the beef is simmering, peel and cut 3 medium carrots, 2 medium parsnips, 1 medium turnip, and 2 medium potatoes into 1-inch chunks.

After the beef has simmered for 1 hour, add the prepared root vegetables to the pot. Cover and continue to simmer for 45 minutes, or until the vegetables and beef are tender.

In a small bowl, whisk together 2 tablespoons cornstarch and 3 tablespoons cold water to make a slurry.

Stir the cornstarch slurry into the stew and simmer uncovered for 5-10 minutes until the stew has thickened.

Remove bay leaves, taste and adjust seasoning if needed.

Serve hot, garnished with 2 tablespoons chopped fresh parsley.