Vegetable-Beef Stew

By cprzybyl

Sandra Granseth, Cooking Light

MARCH 2004

Ingredients

• 2 teaspoons vegetable oil
• 1 pound beef stew meat
• 1 (14-ounce) can low-salt beef broth
• 1 (12-ounce) bottle beer
• 1 1/2 cups cubed peeled baking potato
• 1 cup (1/2-inch) cubed peeled turnips (about 2 medium)
• 1 cup thinly sliced leek (about 1 large)
• 1 cup (1/2-inch-thick) slices carrot
• 3 thyme sprigs
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon freshly 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
• Thyme sprigs (optional)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Heat the oil in a Dutch oven over medium-high heat. Add beef, and cook 5 minutes, browning on all sides. 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.

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. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat, and stir in parsley. Garnish with thyme sprigs, if desired.