Easy beef stew
1 hr 40 min
1 hr 10 min
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.
Uncooked lean trimmed sirloin beef
1 pound(s), cubed
2 tbsp(s), divided
1 medium, chopped
1 clove(s), large, finely chopped
4 fl oz
Canned crushed tomatoes
Canned fat-free beef broth
1½ cup(s), divided
4 large, thinly sliced
Frozen green peas
2 tbsp(s), chopped, for garnish
- 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.
- 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.
- 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.
- Serving size: 1 1⁄3 cups stew
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.