Beef Stew with Leeks and Beer

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

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.

Nutritional Information

Calories:

281 (27% from fat)

Fat:

8.4g (sat 2.5g,mono 4.1g,poly 0.7g)

Protein:

26.5g

Carbohydrate:

20.8g

Fiber:

2.6g

Cholesterol:

69mg

Iron:

5.5mg

Sodium:

196mg

Calcium:

70mg