Vegetable and beef Guinness stew (OAMC)
This is a wonderfully flavorful stew, equally good as a OAMC recipe or as an immediate meal!
Vegetable and Beef Guinness Stew
2 t canola oil
1 lb beef stew meat
14.5 oz can beef broth, low salt
12 oz bottle of beer (Guinness Stout preferred)
1 large Yukon gold potato, cubed
2 medium turnips, peeled and chopped into 1/2″ cubes
Leek, thinly sliced
2 medium carrots, sliced into 1/2″ pieces
3 thyme sprigs, or 1 t dried thyme
Bay leaf
Salt and pepper
1/4 c water
2 T flour
1 T lemon juice
1 t sugar
1/4 c fresh parsley, chopped
More thyme sprigs for garnish (optional)
Heat the oil in a large sauce pan or pot. Brown the beef, cooking for about 5 minutes. Add the broth through black pepper, and bring to a boil. Cover, reduce heat, and simmer 20 minutes (to freeze) or until vegetables are tender if serving immediately, stirring occasionally. Discard the bay leaf and thyme sprigs (if fresh thyme is used).
In a small pan, mix the water through the sugar with a whisk. Slowly add some of the stock from the soup into the flour mixture, stirring constantly. Bring to a gentle boil, adding more stock, and cook for a few minutes until slightly thickened, stirring constantly. Remove from heat, stir into the soup, and stir in parsley.
Serve immediately, garnished with thyme sprigs, or freeze for later. To serve after freezing, let it thaw overnight in the fridge or place directly into a crock pot or sauce pan and heat slowly and gently. Heat until the potatoes and veggies are tender.
Image: MorgueFile
Tags: easy recipes, family meals, healthy cooking, healthy eating, healthy recipes, meal planning, quick recipes, recipes, Thirty Minute MealsRelated Stories
POSTED IN: Beef, Main Dishes, Make-Ahead Meals, Once a Month Cooking, Sixty Minute Meals, Soups & Stews, Vegetables
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