Vegetable-Beef Stew

Name: Vegetable-Beef Stew
Ingredients: 2 teaspoons vegetable oil; 1 pound beef stew meat; 1 (14-ounce) can low-salt beef broth; 1 (12-ounce) bottle beer; 1 1/2 cups cubed peeled baking potato; 1 cup (1/2-inch) cubed peeled turnips (about 2 medium); 1 cup thinly sliced leek (about 1 large); 1 cup (1/2-inch-thick) slices carrot; 3 thyme sprigs; 1 bay leaf; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup water; 2 tablespoons all-purpose flour; 1 tablespoon fresh lemon juice; 1 teaspoon sugar; 1/4 cup chopped fresh parsley; Thyme sprigs (optional)

18 ingredients

2 steps

Ingredients

2 teaspoons vegetable oil
1 pound beef stew meat
1 (14-ounce) can low-salt beef broth
1 (12-ounce) bottle beer
1 1/2 cups cubed peeled baking potato
1 cup (1/2-inch) cubed peeled turnips (about 2 medium)
1 cup thinly sliced leek (about 1 large)
1 cup (1/2-inch-thick) slices carrot
3 thyme sprigs
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup water
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/4 cup chopped fresh parsley
Thyme sprigs (optional)

Directions

1

Heat the oil in a Dutch oven over medium-high heat. Add beef, and cook 5 minutes, browning on all sides. Add beef broth and next 9 ingredients (broth through black pepper), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf and thyme sprigs.
2

Combine 1/4 cup water, flour, lemon juice, and sugar, stirring well with a whisk. Add flour mixture to beef mixture, stirring constantly; bring to a boil. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat, and stir in parsley. Garnish with thyme sprigs, if desired.