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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From Cooking Light, I can't wait to try it with Guinness Stout used for the beer. Ingredients:
2 teaspoons vegetable oil |
1 lb beef stew meat |
14 ounces low sodium beef broth |
12 ounces beer |
1 1/2 cups baking potatoes, peeled and cubed |
1 cup turnip, peeled and cut into 1/2 inch cubes |
1 cup leek, thinly sliced, about 1 large |
1 cup carrot, in 1/2 inch thick slices |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3 sprigs thyme |
1 bay leaf |
1/4 cup water |
2 tablespoons flour |
1 tablespoon lemon juice |
1 teaspoon sugar |
1/4 cup parsley, chopped |
Directions:
1. Heat oil in a dutch oven over med-high. Add beef and cook 5 min, browning on all sides. Add broth and next 9 ingreds, stirring to combine; bring to a boil. Cover, reduce heat and simmer 45 min or til veggies and meat are tender, stirring occasionally. Discard bay leaf and thyme sprigs.
2. Combine 1/4 c water, flour, lemon juice and sugar stirring well with a whisk. Add flour mixture to beef mixture, stirring constantly; bring to a boil. Cook 3 min or til slightly thickened, stirring constantly. Remove from heat and stir in parsley.
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