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Submitted by: Emily Martin from Ontario, Canada
Originally shared on the web 02/01/2023

1 T. canola oil
2 lbs. stew beef cubes
4 slices bacon, crisply cooked and chopped
16-oz. pkg. frozen pearl onions, thawed
8-oz. pkg. mushrooms, quartered
6 redskin potatoes, quartered
2 carrots, peeled and cut into 1/2-inch pieces
14-oz. can beef broth
1 c. low-sodium beef broth
2 T. tomato paste
1 T. fresh thyme, snipped
1/4 t. salt
1/4 t. pepper
3 cloves garlic, minced
2 T. cornstarch
2 t. cold water

Pour oil into a Dutch oven. Brown beef, in batches, until browned on all sides. Add bacon, onions and remaining ingredients except cornstarch and water to Dutch oven. Cover and cook on low heat for one hour or until beef and vegetables are tender. Whisk together cornstarch and water. Stir into stew. Bring to a boil and cook until slightly thickened. Makes 10 servings.