Skillet Beef and Beer Stew
- Total Time
This hearty one-pot meal can be prepared in just one hour. Double the recipe and freeze for too-busy-to-cook days.
olive oil cooking spray1 spray(s)
uncooked lean beef round12 oz, roast, cut into cubes
uncooked onion(s)1 medium, chopped
uncooked bell pepper(s)1 item(s), medium, chopped
garlic clove(s)2 clove(s), medium, minced (or 1 tsp jarred minced garlic)
uncooked potato(es)2 medium, peeled and diced
uncooked baby carrots24 medium, about 1/2 lb
canned fat-free beef broth1 cup(s)
light beer8 fl oz
fat free evaporated milk¼ cup(s)
- Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.
- Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes.
- Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally, for 2 minutes more. Yields about 1 1/2 cups per serving.