Vegetable Beef Stew

Cooking Light 2005

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  teaspoons  vegetable oil
• 1  lb beef stew meat
• 1 (14 ounce) can low sodium beef broth
• 1 (12 ounce) bottle beer
• 1 1⁄2 cups  cubed peeled baking potatoes
•  cubed peeled turnip (about 2 medium)
• 1  cup  thinly sliced leek (about 1 large)
• 1  cup  slice carrot
• 3  fresh thyme sprigs
• 1  bay leaf
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh 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
•  fresh thyme sprig (optional)

Directions

1. Heat the oil in a Dutch oven over medium-high heat. Add beef, and cook 5 minutes, browning on all sides.
2. 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.
3. 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.
4. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat, and stir in parsley. Garnish with thyme sprigs, if desired.