Lunch: Vegetable-Beef Stew

We enjoyed this hearty stew with beef, but cubed leg of lamb would work, as well. For robust Irish flavor, use Guinness Stout or another stout for the beer that's specified in the recipe.

This recipe includes superfoods such as:

Lemon

Health benefits of Vegetable-Beef Stew

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 tsp. vegetable oil
1 lb. beef stew meat
1 can low-salt beef broth
1 bottle bottle beer
1 1/2 c. cubed peeled baking potato
1 c. peeled turnips
1 c. thinly sliced leek
1 c. carrot slices
3 sprig thyme
1 bay leaf
1/2 tsp. salt
1/4 tsp. Freshly ground black pepper
1/4 c. water
2 tbsp. all-purpose flour
1 tbsp. fresh lemon juice
1 tsp. sugar
1/4 c. chopped fresh parsley
Thyme sprigs (optional)

Instructions

Heat the oil in a Dutch oven over medium-high heat. Add beef, and cook 5 minutes, browning on all sides. Add beef broth and next 9 ingredients (broth through black pepper), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf and thyme sprigs.
Combine 1/4 cup water, flour, lemon juice, and sugar, stirring well with a whisk. Add flour mixture to beef mixture, stirring constantly; bring to a boil. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat, and stir in parsley. Garnish with thyme sprigs, if desired.

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