Beef Stew With Leeks And Beer

• 1 tablespoon olive oil
• 1 1/2 pounds sirloin tips or round steak, cut into 1-inch cubes
• 4 cups thinly sliced leek (about 4 large)
• 3 1/2 cups quartered mushrooms (about 8 ounces)
• 2 cups (1/4-inch-thick) sliced carrot
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14 1/4-ounce) can fat-free beef broth
• 1 (12-ounce) bottle light beer
• 2 tablespoons cornstarch
• 2 tablespoons red wine vinegar

1. Heat oil in a large Dutch oven over medium-high heat. Add half of the beef; cook 5 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining beef. Add leek and mushrooms to pan; saute 3 minutes. Return beef to pan; stir in carrot and next 6 ingredients (carrot through beer). Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender.
2. Combine cornstarch and vinegar in a small bowl. Add cornstarch mixture to beef mixture; bring to a boil. Cook 3 minutes, stirring constantly.

olive oil, mushrooms, carrot, brown sugar, thyme, salt, black pepper, beef broth, light beer, cornstarch, red wine vinegar

Taken from www.myrecipes.com/recipe/beef-stew-with-leeks-beer (may not work)