Vegetable-Beef Stew

Vegetable-Beef Stew
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1 (14-ounce) can low-salt beef broth
  • 1 cup thinly sliced leek (about 1 large)
  • 1 cup (1/2-inch-thick) slices carrot
  • 3 thyme sprigs
  • 1 bay leaf
  • ¼ teaspoon freshly ground black pepper
  • + 11 more ingredients
    • ½ teaspoon salt
    • ¼ cup water
    • 2 tablespoons all-purpose flour
    • 1 teaspoon sugar
    • ¼ cup chopped fresh parsley
    • Thyme sprigs (optional)
    • 1 cup (1/2-inch) cubed peeled turnips (about 2 medium)
    • 1 ½ cups cubed peeled baking potato
    • 1 (12-ounce) bottle beer
    • 1 pound beef stew meat
    • 2 teaspoons vegetable oil

Heat the oil in a Dutch oven over medium-high heat. Add beef, and cook 5 minutes, browning on all sides. 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 occ...

View full recipe at My Recipes

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