Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2
Jean Kressy
Recipe by Cooking Light May 1999

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

281 calories; calories from fat 27%; fat 8.4g; saturated fat 2.5g; mono fat 4.1g; poly fat 0.7g; protein 26.5g; carbohydrates 20.8g; fiber 2.6g; cholesterol 69mg; iron 5.5mg; sodium 196mg; calcium 70mg.
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