6 servings (serving size: 1 1/3 cups)

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

JeniFood's Review

December 01, 2008
I added 1 T. of worcestershire sauce before cooking, as well as using fresh thyme (1 T.). Served over egg noodles with a lovely California Zinfandel. I will add carrots 1 hour in next time, too mushy. Plus we added peas and pearl onions. Solid though.

KristinD's Review

September 24, 2011

CookingFiend's Review

June 14, 2011