Vegetable Beef Stew

• 2 teaspoons vegetable oil
• 1 lb beef stew meat
• 14 ounces low sodium beef broth
• 12 ounces beer
• 1 12 cups baking potatoes, peeled and cubed
• 1 cup turnip, peeled and cut into 1/2 inch cubes
• 1 cup leek, thinly sliced, about 1 large
• 1 cup carrot, in 1/2 inch thick slices
• 12 teaspoon salt
• 14 teaspoon black pepper
• 3 sprigs thyme
• 1 bay leaf
• 14 cup water
• 2 tablespoons flour
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 14 cup parsley, chopped

1. Heat oil in a dutch oven over med-high.
2. Add beef and cook 5 min, browning on all sides.
3. Add broth and next 9 ingreds, stirring to combine; bring to a boil.
4. Cover, reduce heat and simmer 45 min or til veggies and meat are tender, stirring occasionally.
5. Discard bay leaf and thyme sprigs.
6. Combine 1/4 c water, flour, lemon juice and sugar stirring well with a whisk.
7. Add flour mixture to beef mixture, stirring constantly; bring to a boil.
8. Cook 3 min or til slightly thickened, stirring constantly.
9. Remove from heat and stir in parsley.

vegetable oil, beef stew meat, beef broth, beer, baking potatoes, carrot, salt, black pepper, thyme, bay leaf, water, flour, lemon juice, sugar, parsley

Taken from www.food.com/recipe/vegetable-beef-stew-180581 (may not work)