Vegetable-Beef Stew

We enjoyed this hearty stew with beef, but cubed leg of lamb would work, as well. For robust Irish flavor, use Guinness Stout or another stout for the beer that's specified in the recipe.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 2  teaspoons  vegetable oil
• 1  pound  beef stew meat
• 1  (14-ounce) can low-salt beef broth
• 1  (12-ounce) bottle beer
• 1 1/2  cups  cubed peeled baking potato
• 1  cup  (1/2-inch) cubed peeled turnips (about 2 medium)
• 1  cup  thinly sliced leek (about 1 large)
• 1  cup  (1/2-inch-thick) slices carrot
• 3  thyme sprigs
• 1  bay leaf
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  cup  water
• 2  tablespoons  all-purpose flour
• 1  tablespoon  fresh lemon juice
• 1  teaspoon  sugar
• 1/4  cup  chopped fresh parsley
• Thyme sprigs (optional)

Preparation

Heat the oil in a Dutch oven over medium-high heat. Add beef, and cook 5 minutes, browning on all sides. Add beef broth and next 9 ingredients (broth through black pepper), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf and thyme sprigs.

Combine 1/4 cup 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 minutes or until slightly thick, stirring constantly. Remove from heat, and stir in parsley. Garnish with thyme sprigs, if desired.

Nutritional Information

Calories:

337 (30% from fat)

Fat:

11.3g (sat 3.5g,mono 3.9g,poly 2.1g)

Protein:

24.6g

Carbohydrate:

27.5g

Fiber:

3.7g

Cholesterol:

55mg

Iron:

4.4mg

Sodium:

434mg

Calcium:

56mg