Skillet Beef and Beer Stew

Why not try a bowl of this hearty stew? It is a quick and easy one pot meal that is sure to be a hit with the entire family. For a time saving tip: double the recipe and freeze half of it for those busy days when cooking is the last thing on your mind!

SKILLET BEEF & BEER STEW

12 ounces lean beef round, roast, cut into cubes
1 medium onion, chopped
1 medium bell pepper, chopped
2 medium garlic cloves, minced
2 medium potatoes, peeled and diced (can substitute sweet potatoes)
½ pound baby carrots
1 cup beef broth
8 ounces light beer, any brand
¼ cup fat free evaporated milk
2 tablespoon cornstarch
1 teaspoon paprika

Coat a large non-stick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.

Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes.

Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally, for 2 minutes more.

Yields: 4 (1 ½ cup) servings

CALORIES 286.5; FAT 3.8g (1.3g saturated fat); CHOLESTEROL 49.1mg; CARBOHYDRATE 35g; SODIUM 308mg; PROTEIN 24.8g; FIBER 4.9g; SUGAR 6.4g