Beef And Carrot Stew With Dark Beer

• 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

1. 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.

peanut oil, boneless beef chuck roast, onion, garlic, fresh sage, rosemary, tomato paste, allpurpose, beef broth, baby carrots, white pearl onion, butter, parsley

Taken from www.food.com/recipe/beef-and-carrot-stew-with-dark-beer-474144 (may not work)