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Skillet Beef-and-Beer Stew with Potatoes

7
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

Notes

If you like, add ½ pound trimmed sugar snap peas to the stew along with the cornstarch mixture in Step 2.

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