Skillet Beef-and-Beer Stew with Potatoes
2
Points®
Total time: 1 hr 40 min • Prep: 15 min • Cook: 1 hr 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Cooking spray
4 spray(s)
Uncooked lean beef bottom round roast
16 oz, trimmed and cut into 1/2-inch cubes
Table salt
1 tsp, or to taste
White onion
1 medium, chopped
Green bell pepper
1 medium, chopped
Garlic
3 clove(s), finely chopped
Uncooked potato
2 medium, peeled and diced
Baby carrots
½ pound(s)
Light beer
12 fl oz
Canned beef broth
½ cup(s)
Bay leaf
2 leaf/leaves
Fresh thyme
2 tsp, or 3/4 tsp dried thyme
Cornstarch
2 Tbsp
Instructions
1
Spray large skillet with nonstick spray and heat over medium-high heat. Add beef, sprinkle with salt, and cook, stirring frequently, until browned, about 8 minutes. Transfer beef to plate and set aside. Add onion, bell pepper, and garlic to skillet and cook, stirring, until softened, about 3 minutes. Stir in potatoes, carrots, beer, broth, bay leaves, and thyme; bring to boil. Return beef to skillet. Reduce heat, and simmer, covered, until meat is tender, 45 minutes−1 hour.
2
Stir cornstarch and ½ cup broth from skillet together in small cup; add back to skillet and stir to combine. Cook until slightly thickened and bubbling, about 5 minutes; cook, stirring occasionally, 2 minutes more. Discard bay leaves.
3
Serving size: about 2 cups
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