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Irish Steak & Ale Stew

Flavourfully Wholesome
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  • 3 slices reduced sodium bacon, chopped
  • 3 lbs. (1.5 kgs) beef stew meat, cut into bite-size pieces
  • 1/4 cup (60 mL) all-purpose flour
  • 1/4 tsp. (1 mL) ground black pepper
  • 12 ounces (375 mL) dark-style beer or stout
  • 3 large carrots, sliced
  • 2 Tbsp. (30 mL) Knorr® Bovril® Liquid Beef Bouillon

NUTRITIONAL INFORMATION

 

Amount per serving

Calories310
Total Fat11g
Saturated Fat3g
Trans Fat0g
Cholesterol90mg
Sodium500mg
Total Carbs8g
Dietary Fiber1g
Sugars1g
Protein41g
Calcium2%
Iron25%
Vitamin C2%
Vitamin A90%

  • 1 Preheat oven to 350°F ( 180° C ). Toss beef with flour and black pepper in large bowl to coat; set aside.
  • 2 Cook bacon in large, deep nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Stir in beef and cook, stirring occasionally, until beef is browned, about 10 minutes. Stir in carrots and cook, stirring occasionally, 2 minutes. Stir in beer and Knorr® Bovril® Liquid Beef Bouillon, scraping up brown bits from bottom of skillet. Bring to boil over high heat.
  • 3 Turn into 3-quart (3 L ) casserole or Dutch oven. Bake covered until beef is tender, about 2 hours.