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Recipes

Beef and Carrot Stew with Dark Beer

By Molly Stevens

4.0

(2)

Recipe information

  • Yield

    6 Servings

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

Need to make a substitution?

Preparation

  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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