6 (1 1/3-cup) servings
Prep Time: 30 min.
Cooking Time: 30 min.
Time: 1 1/2 hrs to 2 hrs.
- 2 Tablespoons
- 1 pound
beef stew meat, cut into 1-inch cubes
- 1 1/2
- 1/2 teaspoon
- 1 pound (3 cups)
potatoes, peeled, cut into 1-inch cubes
- 1 large (1 1/2
cups) onion, coarsely chopped
- 2 medium (1 cup)
peeled, sliced 1-inch
leek, cut in half lengthwise, cut
into 1/4-inch slices
- 3 cloves finely chopped
cup dark stout beer or
1 can (14 1/2-ounce) beef broth
1) In a 4-quart saucepan, melt 1 tablespoon
butter over medium-high heat. Add stew meat and sprinkle with 1/2 teaspoon
salt and 1/4 teaspoon pepper. Cook for 5 to 7 minutes, stirring
occasionally, until browned. Remove meat to plate and set aside.
2) In same 4-quart saucepan, melt remaining 1
tablespoon butter. Add potatoes, onion, carrots, leek and garlic. Cook for 5 to 7 minutes, stirring
occasionally, until vegetables start to soften.
3) Return meat to pan and add 1 teaspoon salt,
1/4 teaspoon pepper and all remaining ingredients. Continue cooking for 5 to 6 minutes or until
stew comes to a boil. Reduce heat to low. Cover; cook for 1 1/2 to 2
hours or until beef is tender.