beef stew
Who doesn't love stew on a cold winter day.
No Image
prep time
15 Min
cook time
1 Hr 20 Min
method
Stove Top
yield
6 servings
Ingredients
- 1 1/2 pounds boneless beef sirloin, cut into 1" cubes
- 2 cups sliced leeks
- 2 cloves garlic, minced
- 2 1/2 cups low sodium, reduced fat beef broth
- 1 - whole clove
- 1 - bay leaf
- 3 cups each chopped carrots and sliced mushrooms
- 3 cups peeled, cubed potatoes
- 1 teaspoon ground thyme
- 1/3 cup tomato based chili sauce
- 1 cup light beer
- 2 tablespoons cornstarch
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon black pepper
How To Make beef stew
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Step 1Spray a large saucepan with non stick spray. Add beef cubes and cook over medium high heat until no longer pink, about 10 minutes. Add leeks and garlic. Cook and stir for 5 minutes. Stir in 1/2 cup of the beef broth. Reduce heat to medium and cook, uncovered, until liquid has evaporated, about 15 minutes. Stir occasionally.
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Step 2Stir in remaining beef broth, cloves, and bay leaf. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 40 minutes, stirring every once in awhile.
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Step 3Add carrots, mushrooms, potatoes, and thyme. Stir well. Cover and simmer another 40 minutes, until vegetables and meat are tender.
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Step 4Stir in chili sauce. Combine beer and cornstarch in a small bowl. Add to stew. Cook and stir until sauce thickens, 1-2 minutes. Stir in parsley and pepper. Remove bay leaf and serve immediately.
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