Autumn Stew - cooking recipe

Ingredients

1 tablespoon fresh rosemary, finely chopped
2 teaspoons brown sugar, packed
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon paprika
1/2 teaspoon kosher salt
1 1/2 lbs beef stew meat
2 tablespoons olive oil
3 cups chicken broth
2 cups water
2 tablespoons tomato sauce
2 cups russet potatoes, chopped
3 medium carrots, peeled and cut into chunks
2 stalks celery, sliced
1 parsnip, peeled and chopped
1 medium yellow onion, cut into wedges

Preparation

Combine chopped rosemary, brown sugar, cumin, pepper, paprika, and salt. Rub mixture all over meat. Heat oil over medium-high heat in a large pot. Add seasoned meat and brown on all sides. Add broth, 2 cups water, and tomato sauce. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour.
Add potatoes, carrots, celery, parsnip, and onion to pot. Bring stew to boiling; reduce heat. Simmer, covered, 1 hour more or until vegetables are tender. Garnish with fresh herbs, if desired.