Beef Stew With Ale

Oxmoor House
5 servings (serving size: 2 cups)


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1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds lean boned round steak, cut into 1-inch cubes
Cooking spray
1 teaspoon canola or vegetable oil
3 cups chopped onion
1 1/2 pounds baking potato, peeled and cut into 1-inch pieces
1 pound carrots, sliced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 (14 1/2-ounce) can fat-free, reduced sodium chicken broth
1 (12-ounce) bottle ale
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 bay leaf


Combine flour, salt, and pepper in a shallow dish; stir well. Dredge beef in flour mixture.

Coat a Dutch oven with cooking spray; add oil, and place pan over medium-high heat until hot. Add meat and any remaining flour mixture; cook 6 minutes or until meat is browned, stirring occasionally (pan will be dry).

Add onion, potato, and carrot to meat mixture; cook 2 minutes, stirring constantly. Stir in rosemary and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Discard bay leaf.

Created date

March 2010

Nutritional Information

Calories 406
Fat 8 g
Satfat 2.7 g
Protein 35 g
Carbohydrate 45 g
Cholesterol 79 mg
Iron 4.3 mg
Sodium 750 mg
Caloriesfromfat 18 %
Fiber 5.6 g
Calcium 56 mg