2.2 lb (1 kg) boneless beef blade roast, trimmed and cut into cubes
2 tbsp (30 ml) olive oil
2 onions, chopped
1 bottle (340 ml) pale ale
1 1/2 cups (375 ml) chicken broth
1/4 cup (60 ml) ketchup
1 tbsp (15 ml) soy sauce
2 tsp cornstarch
1 tbsp (15 ml) water
4 cups (280 g) broccoli florets, cooked
2 cups (225 g) snow peas, cooked
2 cups (225 g) green beans, cut into 1-inch (2.5 cm) pieces, cooked
With the rack in the middle position, preheat the oven to 350°F (180°C).
In an ovenproof skillet over medium-high heat, brown half of the meat at a time in the oil. Season with salt and pepper. Add the onions and cook until they are translucent. Add the beer, broth, ketchup and soy sauce. Bring to a boil.
Cover and bake for 2 hours or until the meat is fork tender. Remove from the oven.
In a small bowl, whisk the cornstarch and water until smooth.
Place the skillet over medium heat. Drizzle in the cornstarch mixture and bring to a boil, stirring constantly. Adjust the seasoning.
Serve the beef with the vegetables. Also delicious served over barley.
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