Classic beef stew

3 - 4
PersonalPoints™ per serving
Total Time
2 hr
30 min
1 hr 30 min
Brown the beef to a deep, rich color. This step will seal in the beef’s flavor and juices. Be sure the oil is hot enough to sizzle before you add the beef to the pan and cook it in batches if needed to prevent overcrowding. Once all the ingredients are combined in the pot, cook the stew on low and slow for fork-tender results. Since the beef will braise in light beer, use one that you like to drink because the flavor will shine through in the finished dish. A light side item is really all that’s needed to complete the meal. Try it with a mixed greens salad drizzled with a balsamic or red wine vinaigrette.


Uncooked lean trimmed sirloin beef

12 oz, cut into 1/2-inch cubes

Table salt

tsp, to taste

Black pepper

tsp, to taste

All-purpose flour

1½ Tbsp

Vegetable oil

1½ tsp

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

1 medium clove(s), minced

Light beer

4 fl oz

Canned crushed tomatoes

½ cup(s)

Fat-free beef broth

1 cup(s)

Bay leaf

1 leaf/leaves

Dried thyme

1 tsp

Uncooked carrot(s)

3 large, sliced into 1/4 inch thick rounds

Frozen green peas

1 cup(s), thawed

Fresh parsley

2 Tbsp, minced


  1. Preheat oven to 200°F (100°C). Season beef and dredge in 1 1/2 teaspoons of the flour seasoned with 1/4 tsp salt and 1/4 teaspoon pepper. Heat oil in oven-proof skillet and brown beef over high heat, 2 to 4 minutes. Remove meat from pan.
  2. Reduce heat to medium. Add onions to pan and sauté; until just softened, about 5 minutes. Add garlic and cook until golden. Stir in remaining flour and cook until it just begins to color, about 1 minute.
  3. Pour in beer, tomatoes and 1 cup beef broth; add bay leaf, thyme and carrots. Return beef to pot. Bring to a simmer, cover and place in oven. Cook until meat is tender, about 1 to 1 1/2 hours. Check on stew occasionally. Add remaining 1/2 cup beef broth if liquid is running low.
  4. Ten minutes before serving, add peas to stew. Cover and let stand. Season to taste and sprinkle in parsley, then serve in 1-cup servings.