Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in slow cooker stoneware, place stock, flour and tomato paste and whisk until flour is completely dissolved. mix in beef, celery, garlic, onion, carrot, parsnip and thyme. cover and cook on low setting for 6 - 8 hours or until beef is tender. swirl in corn and peas, cover and cook for 10 minutes more or until corn and peas are heated through. season stew with salt and pepper. sprinkle servings of the stew with chopped fresh parsley. option: make lamb and vegetable stew replacing beef with cubes of lamb stew meat. instead of thyme, try another herb, such as rosemary.

Target recipe: trim fat from beef, cut into 1-inch pieces. in dutch oven, heat oil over medium high hunt until hot. add beef (half at a time) and brown evenly, stirring occasionally. pour off drippings. season with thyme, salt and pepper. stir in broth, wine and garlic. bring to boil; reduce heat to low. cover tightly and simmer 1 1/2 hours. add carrots and onions. cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender. bring beef stew to a boil over medium-high heat. add cornstarch mixture; cook and stir 1 minute. stir in sugar snap peas. reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.