Vegetable-Beef Stew

Name: Vegetable-Beef Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters cubed peeled baking potato; 1 bay leaf; 454 grams beef stew meat; 340 grams beer; 0 teaspoons freshly ground black pepper; 237 milliliters (1/2-inch-thick) slices carrot; 2 Tbsps all-purpose flour; 59 milliliters chopped fresh parsley; 237 milliliters thinly sliced leek (about 1 large); 1 Tbsp fresh lemon juice; 397 grams low-salt beef broth; 1 teaspoons salt; 1 teaspoon sugar; 3 thyme sprigs; 237 milliliters (1/2-inch) cubed peeled turnips (about 2 medium); 2 teaspoons vegetable oil; 59 milliliters water

Vegetable-Beef Stew might be just the main course you are searching for. Watching your figure? This dairy free recipe has 359 calories, 35g of protein, and 11g of fat per serving. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of water, beer, beef stew meat, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Heat the oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add beef, and cook 5 minutes, browning on all sides.

Ingredients you will need

Beef

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.

Ingredients you will need

Black Pepper