Beef and Leek in Beer Stew Recipe

Leek recipe main course
Yield: 6    Preparation Time:     Cooking Time:
The beer in the recipe adds flavor as well as tenderizes the meat.


1 ½ pounds sirloin tips or round steak, cut into 1-inch cubes
4 cups thinly sliced leek
2 cups sliced carrot
1 tablespoon olive oil
3 ½ cups quartered mushrooms
1 bottle light beer
1 can fat-free beef broth
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 teaspoon dried thyme
2 tablespoons cornstarch
¼ teaspoon salt
¼ teaspoon black pepper

Recipe Instructions

Cook the beef.
Heat the oil in a large saucepan and add half the beef. Cook for 5 minutes until browned turning occasionally. Remove from the pan and repeat with the remaining beef. Add the leeks and mushrooms to the pan and sauté for 3 minutes. Return the beef to the pan and stir in the carrots, beer, broth, sugar, thyme and seasoning.

Bring this to the boil and reduce the heat. Cover and simmer for 2 hours until the beef is tender.

Make the thickening.
Combine the cornstarch and the vinegar in a small bowl and add this to the beef mixture. Bring to the boil and cook for 3 minutes stirring continuously.


Main course