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
How to Make It
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.