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Beef Stew with Leeks and Beer Recipe

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This recipe for Beef Stew with Leeks and Beer is from Ziska Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
1 1/2 lbs. sirloin tips or round steak, cut into 1" cubes
4 c. thinly sliced leeks (about 4 large)
3 1/2 c. quartered mushrooms (about 8 oz.)
2 c. (1/4" thick) sliced carrots
1 T. brown sugar
1 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. black pepper
1 - 14oz. can fat-free beef broth
1 - 12oz. bottle light beer
2 T. cornstarch
2 T. red wine vinegar
Directions:
Directions:
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 leeks and mushrooms to the pan; saute 3 minutes. Return beef to pan; stir in carrots and next 6 ingredients (carrots through beer). Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender.
Combine cornstarch and vinegar in a small bowl. Add cornstarch mixture to beef mixture; bring to a boil. Cook 3 minutes, stirring constantly.
Number Of Servings:
Number Of Servings:
6 - 1 1/3 c. each
Personal Notes:
Personal Notes:
Serve with low-fat mashed potatoes.
1 serving = 6 points

 

 

 

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