BEEF AND CARROT STEW WITH DARK BEER

Beef and Carrot Stew With Dark Beer image

Make and share this Beef and Carrot Stew With Dark Beer recipe from Food.com.

Provided by skwurt25

Categories Roast Beef

Time 2h30m

Yield 1 pot of stew, 2-4 serving(s)

Number Of Ingredients 14

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Ingredients

2 tablespoons peanut oil
3 lbs boneless beef chuck roast, cut into 1-1/2 inch chunks
1 cup chopped onion
4 garlic cloves, smashed
2 teaspoons chopped fresh sage
2 teaspoons chopped rosemary
4 tablespoons tomato paste
3 tablespoons all-purpose flour
1 (12 ounce) bottle dark beer (such as stout)
1 (14 ounce) can beef broth
1 lb baby carrots, with some green tops attatched peeled
1 cup white pearl onion (thawed)
2 tablespoons butter
1 tablespoon chopped fresh parsley

Steps:

Heat oil in heavy large pot over medium-high heat. Sprinkle beef with salt and pepper. working in batches, add to pot and saute until browned, about 8 minutes per batch. transfer to bowl. add chopped onions,garlic, and herbs to pot; sprinkle with salt and pepper. reduce heat to medium; saute 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. in a seperate small saute pan add butter till melted on medium high heat add pearl onions saute until slightly browned. add to stew.simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. season with salt and pepper and add chopped parsley.

Nutrition Facts : Calories 1484.2, Fat 67.7, SaturatedFat 28.6, Cholesterol 479.6, Sodium 1837.2, Carbohydrate 59.2, Fiber 11.5, Sugar 21.6, Protein 153.2