Beef Stew with Leeks and Beer

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 27%
  • Fat: 8.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 26.5g
  • Carbohydrate: 20.8g
  • Fiber: 2.6g
  • Cholesterol: 69mg
  • Iron: 5.5mg
  • Sodium: 196mg
  • Calcium: 70mg


  • 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


  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.
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