Vegetable Beef Stew

From Cooking Light, I can't wait to try it with Guinness Stout used for the beer.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  teaspoons  vegetable oil
• 1  lb beef stew meat
• 14  ounces low sodium beef broth
• 12  ounces beer
• 1 1⁄2 cups baking potatoes, peeled and cubed
• 1  cup turnip, peeled and cut into 1/2 inch cubes
• 1  cup leek, thinly sliced, about 1 large
• 1  cup carrot, in 1/2 inch thick slices
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 3  sprigs thyme
• 1  bay leaf
• 1⁄4 cup water
• 2  tablespoons flour
• 1  tablespoon lemon juice
• 1  teaspoon sugar
• 1⁄4 cup parsley, chopped

Directions

1. Heat oil in a dutch oven over med-high. Add beef and cook 5 min, browning on all sides. Add broth and next 9 ingreds, stirring to combine; bring to a boil. Cover, reduce heat and simmer 45 min or til veggies and meat are tender, stirring occasionally. Discard bay leaf and thyme sprigs.
2. Combine 1/4 c 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 min or til slightly thickened, stirring constantly. Remove from heat and stir in parsley.