Skillet Stew

Ingredients:
12 oz lean beef round, cut into cubes
½ lb small red potatoes, halved or quartered depending on size
½ lb baby carrots
1 medium onion, diced
3 medium celery stalks, chopped
1 medium sweet red pepper, seeded and chopped
1 medium bell pepper, seeded and chopped
2 garlic cloves, minced
1 cup fat-free beef broth
12 oz light beer
¼ cup fat-free evaporated milk
2 Tbsp cornstarch
1 tsp paprika
salt and pepper to taste

Instructions:
Heat a large nonstick skillet, coated with cooking spray, over medium-high heat.  Add beef, onion, peppers, and garlic.  Cook until beef is well browned, stirring occasionally, about 3 minutes.  Stir in potatoes, carrots, celery, broth and beer.  Bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes.

In a small bowl, stir together evaporated milk, cornstarch, and paprika.  Add to skillet and stir to combine.  Cook until slightly thickened and bubbly, about 5 minutes.  Cook an additional 2 minutes, stirring occasionally.  Add salt and pepper to taste.  Serve immediately.

Yields about 1½ cups per serving.

Special Information:
This is a quick and easy way to make a healthy version of a classic favorite.