Beef vegetable stew over mashed potatoes

This hardy beef stew contains lots of vegetables, which help keep you feeling full and satisfied (not to mention providing you with plenty of good-for-you nutrients too)!

Ingredients

5 medium potatoes, peeled and cut into quarters
water
8 ounces extra-lean (97%) ground beef
1 cup diced onion
1/2 cup peeled, diced turnip
1/2 cup chopped carrots
1/2 cup chopped celery
2 teaspoons chopped fresh rosemary (You can also use 1 teaspoon dry.)
5 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
2 cups no-salt-added beef broth
1 tablespoon cornstarch
1 cup frozen peas
1/4 to 1/2 cup fat-free milk

Directions

1. Place potatoes in a medium pan and cover with water. Bring to a boil, turn down heat and simmer until potatoes are tender. 
2. While potatoes are simmering, cook beef in a large skillet over medium-high heat for 5 to 7 minutes or until browned. Add onion, turnip, carrots, celery, rosemary, garlic and black pepper. Cook, stirring occasionally, for 6 to 7 minutes or until vegetables are tender.
3. In a small bowl, whisk together the broth and cornstarch. Pour into the skillet with the beef and vegetables. Add peas. Stir. Reduce heat to a simmer and cook for 4 minutes or until mixture reaches desired consistency. 
4. Drain potatoes. Add milk and mash with a potato masher. Enjoy beef-vegetable mixture over warm mashed potatoes. 

Preparation Time: 5 to 10 minutes  
Pan Size: Large skillet 
Cook Method: Stovetop
Cook Temperature: Medium-high 
Cook Time: 15 to 20 minutes

Makes 4 servings 
Carb choices per serving: 4 1/2 
*Option not included in nutrition facts