Beef Stew With Ale

• 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

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.

allpurpose, salt, pepper, cooking spray, vegetable oil, onion, baking potato, carrots, rosemary, thyme, chicken broth, cider vinegar, worcestershire sauce, bay leaf

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