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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 pounds lean boned round steak, cut into 1-inch cubes |
cooking spray |
1 teaspoon canola or vegetable oil |
3 cups chopped onion |
1 1/2 pounds baking potato, peeled and cut into 1-inch pieces |
1 pound carrots, sliced |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme |
1 (14 1/2-ounce) can fat-free, reduced sodium chicken broth |
1 (12-ounce) bottle ale |
1 tablespoon cider vinegar |
1 teaspoon worcestershire sauce |
1 bay leaf |
Directions:
1. Combine flour, salt, and pepper in a shallow dish; stir well. Dredge beef in flour mixture.
2. Coat a Dutch oven with cooking spray; add oil, and place pan over medium-high heat until hot. Add meat and any remaining flour mixture; cook 6 minutes or until meat is browned, stirring occasionally (pan will be dry).
3. Add onion, potato, and carrot to meat mixture; cook 2 minutes, stirring constantly. Stir in rosemary and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Discard bay leaf.
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