Comfort Stew

•1 lb lean beef, cubed
•3 T brown rice flour
•2 T Chinese 5 spiced spice mix (I found this amongst other goodies at Kroger in their great organic section)
•2 t ground pepper
•1 ½ T olive oil
•1 c fat-free, low sodium beef broth
•4 garlic cloves
•1 12 ounce dark beer  (yes, I did write beer)
•3 carrots, sliced (1/2 inch)
•3 turnips, sliced (1/2 inch)
•1 medium white onion, chopped
•2 t thyme
•1 bay leaf


Preheat oven 300 degrees

Place flour and five spice mix in plastic baggie. Add meat and shake. Heat olive oil in large pot over medium high heat. Add meat and brown well on all sides, about 10 minutes). Add broth, garlic, thyme and bay leaf. Bring to a boil. Cover and bake in oven for 1 ½ hour at 300 degrees. Add carrots: cover and cook another 25 minutes. Add turnips and onions, cover and cook for an additional hour.

Makes 4 servings