Beef & Beer Stew

Beer adds flavor to this creamy beef stew.

Ingredients:

• 12 ounces beef round roast, lean -- cubed
• 1 medium onion -- chopped
• 1 medium green pepper -- chopped
• 2 medium garlic cloves -- minced
• 2 medium potatoes -- peeled and diced 1/2 pound baby carrots -- about 24
• 8 ounces beef broth -- fat free
• 8 ounces light beer
• 1/4 cup evaporated skim milk
• 2 tablespoons cornstarch
• 1 teaspoon paprika

Directions:

Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes. Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes. Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally, for 2 minutes more.

Number of Servings: 6