Beef and Carrot Stew with Dark Beer |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The sweetness of the carrots is a nice contrast to the slightly bitter beer. Ingredients:
2 tablespoons peanut oil |
1 3-pound boneless beef chuck roast, cut into 1 1/2-inch chunks |
2 cups chopped onions |
4 garlic cloves, smashed |
4 teaspoons chopped fresh sage and/or rosemary |
2 tablespoons tomato paste |
2 tablespoons all purpose flour |
1 12-ounce bottle dark beer (such as stout) |
1 14-ounce can low-salt beef broth |
1 pound baby carrots with some green tops attached, peeled |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add to pot and sauté until browned, about 8 minutes per batch. Transfer to bowl. Add onions, garlic, and herbs to pot; sprinkle with salt and pepper. Reduce heat to medium; sauté until onions begin to soften, about 5 minutes. Add tomato paste and flour; stir 1 minute. Add beer; stir until thick and smooth, scraping up browned bits, about 2 minutes. Add broth, then beef with any juices; bring to simmer. Cover partially, reduce heat to medium-low, and simmer 45 minutes. Add carrots; simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. Season with salt and pepper.
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