Beef And Carrot Stew With Dark Beer

• 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

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 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; simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. Season with salt and pepper.

peanut oil, chuck roast, onions, garlic, rosemary, tomato paste, flour, lowsalt beef broth, carrots

Taken from www.epicurious.com/recipes/food/views/beef-and-carrot-stew-with-dark-beer-241888 (may not work)