Beef and Carrot Stew With Dark Beer

Name: Beef and Carrot Stew With Dark Beer
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 1 pot of stew, 2-4 serving(s)
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

Submitted by Chef #572376

"Everybody loves a beef stew with Carrots!!!!"

Download

Ready In:: 2hrs 30mins
Ingredients:: 14
Yields:: 1 pot of stew
Serves:: 2-4

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

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

skwurt25

13 Recipes

I WORK FOR KAISER PERMANENTE HOSPITAL IN THE OB/GYN DEPT. I FEEL LIKE I LIVE MORE THERE THAN I DO AT HOME. I HAD MY SON 7 YEARS AGO SO I WAS A STAY AT HOME MOM FOR A FEW YEARS AND STARTED COOKING MY HEART OUT! I HAVE ALWAYS LOVED TO COOK, IT HAS ALWAYS FACINATED ME...MY FATHER ACTUALLY TAUGHT ME AT A YOUNG AGE. MY MOTHER WAS AN R.N. AND WAS ALWAYS AT WORK. AND SHE STILL CAN'T COOK FOR THE LIFE OF HER, BLESS HER HEART SHE EVEN BURNS TOAST!!! SO I WAS DETERMINED AT A YOUNG AGE THAT IF I EVER CHOSE MEDICINE AS A CAREER I WOULD COOK AND BE GOOD AT IT!!! SO HERE I AM, MOST NEW FRIENDS OF MINE DON'T BELIEVE MY COOKING SKILLS WHEN THEY COME OVER FOR DINNER OR ON OCCASION WHEN I BRING A TREAT TO WORK THAT I MADE IT!! THEY THINK IT WAS STORE BOUGHT OR IT'S TAKE OUT, EVEN MY OWN MOTHER! SHE IS ALWAYS DIGGING IN MY TRASH TO FIND TAKE-OUT BOXES ..I ACTUALLY START PUTTING RECIPES IN THE COMPUTER INSTEAD OF ALL OVER MY HOUSE, THERE IS A RECIPE IN EVERY PART OF MY HOUSE AND MY FRIENDS THINK I HAVE A PROBLEM I JUST LIKE IT, IT'S MY HOBBIE SO ENJOY!!!!

View Full Profile