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Beef Stew with Leeks and Beer

Cooking Light
Beef Stew with Leeks and Beer
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Worthy of a Special Occasion

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
Jean Kressy, Cooking Light, MAY 1999

Member Ratings and Reviews

5 stars
JeniFood from An Unknown Location
I added 1 T. of worcestershire sauce before cooking, as well as using fresh thyme (1 T.). Served over egg noodles with a lovely California Zinfandel. I will add carrots 1 hour in next time, too mushy. Plus we added peas and pearl onions. Solid though.12/01/08

5 stars
carolfitz
excellent. tasted it before and after the cornstarch/vinegar finish and liked it best made to the recipe. served with garlic mashed yukon gold and spinach salad.07/11/08