Vegetable Beef Stew
"From Cooking Light, I can't wait to try it with Guinness Stout used for the beer."
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
4
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
- 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.
- 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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RECIPE SUBMITTED BY
I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.
