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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

Nutrition Information

  • calories 281
  • caloriesfromfat 27 %
  • fat 8.4 g
  • satfat 2.5 g
  • monofat 4.1 g
  • polyfat 0.7 g
  • protein 26.5 g
  • carbohydrate 20.8 g
  • fiber 2.6 g
  • cholesterol 69 mg
  • iron 5.5 mg
  • sodium 196 mg
  • calcium 70 mg

How to Make It

  1. 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.

  2. Combine cornstarch and vinegar in a small bowl. Add cornstarch mixture to beef mixture; bring to a boil. Cook 3 minutes, stirring constantly.