Steak And Stout Stew

• 3 pounds sirloin, cleaned and chopped into 1 1/2" chunks
• 8 to 15 ounces mushrooms (to taste), drained and sliced
• Worcestershire sauce
• ground black pepper
• 2 tablespoons peanut oil
• 1 cup chopped onions
• 4 garlic cloves, smashed
• 2 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh rosemary
• 1 tablespoon thyme
• 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
• 1 15-ounce can tomatoes, diced

1. Marinate the sirloin and mushrooms in the Worcestershire and black pepper for 2 to 4 hours (or overnight if you desire). In a large iron pot or dutch oven, heat the oil over medium-high heat. In small batches, quickly sear the meat on all sides, about 5 to 8 minutes or until browned on all sides. Remove the meat with all of its juices, then saute the mushrooms for 5 minutes. Remove to a separate bowl for later.
2. Add the onions, garlic and herbs to the pot and saute until the onions begin to soften, about 5 minutes. Add the tomato paste and flour, then stir for 1 minute. Pour the beer into the pot, and scrape the bottom of the pot to loosen any browned bits, stirring continuously for 2 minutes. Add the beef broth, meat and reserved juices. Cover the pot and simmer for 45 minutes. Add the carrots, tomatoes and mushrooms, then only partially recover the pot and simmer for another 45 to 60 minutes, or until the stew is thickened and dark.

sirloin, mushrooms, worcestershire sauce, ground black pepper, peanut oil, onions, garlic, fresh sage, fresh rosemary, thyme, tomato paste, flour, lowsalt beef broth, carrots, tomatoes

Taken from www.epicurious.com/recipes/member/views/steak-and-stout-stew-1267026 (may not work)