This hearty stew is filled with meat, potatoes and vegetables.
| 2 |
|
tablespoons LAND O LAKES® Butter |
| 1 |
|
pound beef stew meat, cut into 1-inch cubes |
| 1 1/2 |
|
teaspoons salt |
| 1/2 |
|
teaspoon pepper |
| 1 |
|
pound (3 cups) potatoes, peeled, cut into 1-inch cubes |
| 1 |
|
large (1 1/2 cups) onion, coarsely chopped |
| 2 |
|
medium (1 cup) carrots, peeled, sliced 1-inch |
| 1 |
|
leek, cut in half lenghwise, cut into 1/4-inch slices |
| 3 |
|
cloves finely chopped garlic |
| 1 |
|
cup dark stout beer or apple juice |
| 1 |
|
cup tomato juice |
| 1 |
|
(14 1/2-ounce) can beef broth |
| 1 |
|
bay leaf |
| 1 |
|
tablespoon sugar |
| 1 |
|
tablespoon Worcestershire sauce |
| 1 |
|
teaspoon dried thyme leaves |
|
|
|
|
|
|
Melt
1 tablespoon
butter in 4-quart saucepan over medium-high heat. Add stew meat; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until browned (5 to 7 minutes). Remove meat to plate; set aside.
Melt remaining 1 tablespoon butter in same pan; add potatoes, onion, carrots, leek and garlic. Cook, stirring occasionally, until vegetables start to soften (5 to 7 minutes). Return meat to pan; add 1 teaspoon salt, 1/4 teaspoon pepper and all remaining ingredients. Continue cooking until stew comes to a boil (5 to 6 minutes).
Reduce heat to low. Cover; cook until beef is tender (1 1/2 to 2 hours).
