Beef Stew with Leeks and Beer

TamTastic

This is REALLY good!! I have made it before.

Beef Stew with Leeks and Beer

Ingredients
1 tablespoon olive oil
1 1/2 pounds sirloin tips or round steak, cut into 1-inch cubes
4 cups thinly sliced leek (about 4 large)
3 1/2 cups quartered mushrooms (about 8 ounces)
2 cups (1/4-inch-thick) sliced carrot
1 tablespoon brown sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/4-ounce) can fat-free beef broth
1 (12-ounce) bottle light beer
2 tablespoons cornstarch
2 tablespoons red wine vinegar


Preparation
Heat oil in a large Dutch oven over medium-high heat. Add half of the beef; cook 5 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining beef. Add leek and mushrooms to pan; sauté 3 minutes. Return beef to pan; stir in carrot and next 6 ingredients (carrot through beer). Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender.
Combine cornstarch and vinegar in a small bowl. Add cornstarch mixture to beef mixture; bring to a boil. Cook 3 minutes, stirring constantly.

Yield
6 servings (serving size: 1 1/3 cups)

Nutritional Information
CALORIES 281(27% from fat); FAT 8.4g (sat 2.5g,mono 4.1g,poly 0.7g); IRON 5.5mg; CHOLESTEROL 69mg; CALCIUM 70mg; CARBOHYDRATE 20.8g; SODIUM 196mg; PROTEIN 26.5g; FIBER 2.6g

TamTastic

This is REALLY good!! I have made it before.

Beef Stew with Leeks and Beer

Ingredients
1 tablespoon olive oil
1 1/2 pounds sirloin tips or round steak, cut into 1-inch cubes
4 cups thinly sliced leek (about 4 large)
3 1/2 cups quartered mushrooms (about 8 ounces)
2 cups (1/4-inch-thick) sliced carrot
1 tablespoon brown sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/4-ounce) can fat-free beef broth
1 (12-ounce) bottle light beer
2 tablespoons cornstarch
2 tablespoons red wine vinegar


Preparation
Heat oil in a large Dutch oven over medium-high heat. Add half of the beef; cook 5 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining beef. Add leek and mushrooms to pan; sauté 3 minutes. Return beef to pan; stir in carrot and next 6 ingredients (carrot through beer). Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender.
Combine cornstarch and vinegar in a small bowl. Add cornstarch mixture to beef mixture; bring to a boil. Cook 3 minutes, stirring constantly.

Yield
6 servings (serving size: 1 1/3 cups)

Nutritional Information
CALORIES 281(27% from fat); FAT 8.4g (sat 2.5g,mono 4.1g,poly 0.7g); IRON 5.5mg; CHOLESTEROL 69mg; CALCIUM 70mg; CARBOHYDRATE 20.8g; SODIUM 196mg; PROTEIN 26.5g; FIBER 2.6g