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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Cooking Light 2005 Ingredients:
2 teaspoons vegetable oil |
1 lb beef stew meat |
1 (14 ounce) can low sodium beef broth |
1 (12 ounce) bottle beer |
1 1/2 cups cubed peeled baking potatoes |
cubed peeled turnip (about 2 medium) |
1 cup thinly sliced leek (about 1 large) |
1 cup slice carrot |
3 fresh thyme sprigs |
1 bay leaf |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup water |
2 tablespoons all-purpose flour |
1 tablespoon fresh lemon juice |
1 teaspoon sugar |
1/4 cup chopped fresh parsley |
fresh thyme sprig (optional) |
Directions:
1. Heat the oil in a Dutch oven over medium-high heat. Add beef, and cook 5 minutes, browning on all sides.
2. Add beef broth and next 9 ingredients (broth through black pepper), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf and thyme sprigs.
3. Combine 1/4 cup water, flour, lemon juice, and sugar, stirring well with a whisk. Add flour mixture to beef mixture, stirring constantly; bring to a boil.
4. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat, and stir in parsley. Garnish with thyme sprigs, if desired.
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