Beef Stew with Leeks and Beer

Ingredients

• 14.3 ounce beef broth fat-free canned
• 0.3 teaspoon pepper black
• 1 tablespoon brown sugar 
• 2 cups carrots sliced
• 2 tablespoons cornstarch 
• 1 teaspoon thyme leaves dried
• 4 cups leek thinly sliced 4 large
• 12 ounce beer light
• 8 ounces mushrooms quartered
• 1 tablespoon olive oil 
• 2 tablespoons red wine vinegar 
• 1.5 pounds round steak cut into 1-inch cubes
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add half of the beef; cook 5 minutes or until browned, turning occasionally.
3. Remove from pan. Repeat procedure with remaining beef.
4. Add leek and mushrooms to pan; saut 3 minutes. Return beef to pan; stir in carrot and next 6 ingredients (carrot through beer). Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender.
5. Combine cornstarch and vinegar in a small bowl.
6. Add cornstarch mixture to beef mixture; bring to a boil. Cook 3 minutes, stirring constantly.