Beef Stew- Cooking Light

By amaliana

January/February 2014
Thinly slice the meat to keep it tender as it cooks. For a special twist, use tenderloin in place of chuck.

Ingredients

• 12 ounces boneless beef chuck, trimmed and thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 teaspoons olive oil, divided
• 2 cups finely chopped onion
• 1 1/2 cups(1/4-inch-thick) diagonally cut carrot
• 6 ounces presliced cremini mushrooms(about 2 cups)
• 3 thyme sprigs
• 1 tablespoon tomato paste
• 2 teaspoons minced garlic
• 3/4 cup stout beer (such as Guinness)
• 1 1/2 cups unsalted beef stock(such as Swanson)
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons lower-sodium soy sauce

Preparation

Step 1

Sprinkle beef with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add beef to pan, and cook for 3 minutes, browning on all sides. Remove beef from pan. Add the remaining 2 teaspoons oil to pan, and swirl to coat. Add chopped, carrot, mushrooms, and thyme sprigs; saute for 4 minutes. Add tomato paste and minced garlic; saute 1 minute. Add beer; cook 1 minute, scraping pan to loosen browned bits. Combine beef stock and flour in a small bowl, stirring with a whisk. Add stock mixture to pan. Cover, reduce heat, and simmer 15 minutes. Stir in beef, and cook 1 minute or until thoroughly heated. Stir in soy sauce. Discard thyme.