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Photo of Easy beef stew by WW

Easy beef stew

4
Point(s)
Total Time
1 hr 40 min
Prep
30 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
One step we’ll never skip with stew is browning the meat first. It’s the best way to develop extra flavour, especially when using a lean cut like sirloin. To avoid overcrowding the pan (which can steam the beef), make sure your skillet is screeching-hot and sear the beef in batches.

Ingredients

Uncooked lean trimmed sirloin beef

1 pound(s), cubed

Table salt

½ tsp(s)

Black pepper

½ tsp(s)

All-purpose flour

2 tbsp(s), divided

Vegetable oil

1½ tsp(s)

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

1 clove(s), large, finely chopped

Light beer

4 fl oz

Canned crushed tomatoes

½ cup(s)

Canned fat-free beef broth

1½ cup(s), divided

Uncooked carrot(s)

4 large, thinly sliced

Bay leaf

1 leaf/leaves

Dried thyme

1 tsp(s)

Frozen green peas

1 cup(s)

Fresh parsley

2 tbsp(s), chopped, for garnish

Instructions

  1. Season the beef with the salt and black pepper, then toss in 1 1⁄2 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 1⁄2 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 1⁄2 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: 1 1⁄3 cups stew

Notes

Per serving (1 1⁄3 cups): 264 Cal, 6 g Total Fat, 2 g Sat Fat, 688 mg Sod, 20 g Total Carb, 8 g Sugar, 5 g Fib, 30 g Prot.

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