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Easy beef stew

Easy beef stew

4
Points®
Total Time
1 hr 40 min
Prep
30 min
Cook
1 hr 10 min
Serves
4
Difficulty
Moderate
Browning the meat first helps develop a deep, rich flavor in the stew.

Ingredients

Uncooked lean trimmed sirloin beef

1 pound(s), cubed

Table salt

½ tsp

Black pepper

½ tsp

All-purpose flour

2 Tbsp, divided

Vegetable oil

1½ tsp

Onion

1 medium, chopped

Garlic

1 clove(s), finely chopped

Light beer

4 fl oz

Canned crushed tomatoes

½ cup(s)

Fat free beef broth

1½ cup(s), divided

Carrots

4 large, sliced into 1/4 inch thick rounds

Bay leaf

1 leaf/leaves

Dried thyme

1 tsp

Frozen green peas

1 cup(s), thawed

Fresh parsley

2 Tbsp, chopped, for garnish

Instructions

  1. Season the beef with the salt and black pepper, then toss in 1 ½ tsp flour. In a wide Dutch oven or heavy-bottomed pot, heat the oil on medium-high. Cook the beef until browned on one side, 5 to 8 minutes, turning occasionally. Transfer the beef to a bowl.
  2. Reduce heat to medium. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until golden, about 1 minute. Add the remaining 1 ½ tbsp flour. Cook for 1 minute, stirring constantly.
  3. Add the beer, tomatoes, 1 cup stock, carrots, bay leaf, and thyme. Return the beef to the pot. Bring to a simmer over medium-high heat. Cover and reduce heat to maintain a simmer. Cook until the meat is tender, about 1 hour. Add the remaining ½ cup stock if too much of the liquid evaporates. Stir in the peas. Cover and cook until the peas are hot. Discard the bay leaf. Garnish with the parsley.
  4. Serving size: about 1 ⅓ cups

Notes

To avoid overcrowding the pan (which can steam the beef), make sure your skillet is super-hot and sear the beef in batches.

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