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Beef Stew With Leeks And Beer (International) — Recipe | Foodgeist

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Beef Stew With Leeks And Beer

🍲soup·Internationalmedium

Beef Stew With Leeks And Beer

Name: Beef Stew With Leeks And Beer
Cuisine: International
Ingredients: 1 tablespoon olive oil; 1 1/2 pounds sirloin tips or round steak, cut into 1-inch cubes; 4 cups thinly sliced leek (about 4 large); 3 1/2 cups quartered mushrooms (about 8 ounces); 2 cups (1/4-inch-thick) sliced carrot; 1 tablespoon brown sugar; 1 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 (14 1/4-ounce) can fat-free beef broth; 1 (12-ounce) bottle light beer; 2 tablespoons cornstarch; 2 tablespoons red wine vinegar

Ingredients

1 tablespoon olive oil

1 1/2 pounds sirloin tips or round steak, cut into 1-inch cubes

4 cups thinly sliced leek (about 4 large)

3 1/2 cups quartered mushrooms (about 8 ounces)

2 cups (1/4-inch-thick) sliced carrot

1 tablespoon brown sugar

1 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (14 1/4-ounce) can fat-free beef broth

1 (12-ounce) bottle light beer

2 tablespoons cornstarch

2 tablespoons red wine vinegar

Method

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1.
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 leek and mushrooms to pan; saute 3 minutes. Return beef to pan; stir in carrot and next 6 ingredients (carrot 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.