Beef Stew With Ale

Ingredients

• 12 ounce ale 
• 1.5 pounds baking potato peeled cut into 1-inch pieces
• 1  bay leaf 
• 1 pound carrots sliced
• 1 tablespoon cider vinegar 
• 0.5 teaspoon rosemary dried
• 0.5 teaspoon thyme leaves dried
• 0.3 cup flour all-purpose
• 3 cups onion chopped
• 0.1 teaspoon pepper 
• 14.5 ounce reduced sodium chicken broth fat-free canned
• 1.5 pounds boned round steak lean cut into 1-inch cubes
• 0.5 teaspoon salt 
• 1 teaspoon vegetable oil 
• 1 teaspoon worcestershire sauce 

Equipment

• frying pan
• dutch oven

Directions

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.
3. Add meat and any remaining flour mixture; cook 6 minutes or until meat is browned, stirring occasionally (pan will be dry).
4. 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.