Quick Rosemary & Garlic Beef Stew

Ingredients

• 2 medium potatoes, Russet or Yukon Gold
• 2 carrots
• 2 celery stalks
• 2 ¹⁄₂ cups water or broth, divided
• 2 tsp oil
• 1 lb (450 g) lean ground beef
• 1 tbsp low-sodium soy sauce
• 1 tbsp Rosemary Garlic Seasoning
• 2 tbsp cold water
• 2 tbsp cornstarch

Preparation

1. Peel and cut potatoes into small cubes. Peel carrots; slice into thin rounds. Dice celery. Place all in Multipurpose Steamer; add 1⁄2 cup water. Cover; microwave on high for 8 min, or until veggies are tender.
2. Meanwhile, heat oil in Wok. Crumble in beef; cook, breaking up any clumps with the Ground Meat Separator, 4–5 min. Add remaining 2 cups water, soy sauce, and seasoning. Stir in veggies and any liquid in steamer.
3. Increase heat to high; cover, bring to a boil. Once it reaches a boil, uncover, reduce heat and let simmer to develop flavour, about 3 min.
4. Meanwhile, in a small bowl, whisk together cold water and cornstarch. Add to stew; stir often until thickened, about 2–3 min.