Beef & Beer Vegetable Stew

• 1 tablespoon olive oil (more if needed)
• 2 lbs lean chuck, cut into 1 1/2 inch cubes
• 2 teaspoons all-purpose flour
• salt & pepper, to taste
• 12 ounces dark beer
• 2 tablespoons red wine vinegar
• 1 12 tablespoons Dijon mustard
• 1 bay leaf
• 14 teaspoon dried thyme, crumbled
• 1 tablespoon unsalted butter
• 2 large onions, sliced into rings
• 4 garlic cloves, chopped
• 4 medium carrots, cut into 1/2 inch pieces

1. Heat the oil in a large skillet over medium heat.
2. Add beef skillet in batches--be careful and don't crowd pan; brown well on all sides.
3. Remove from skillet using slotted spoon; when all beef is browned, return to the skillet.
4. Sprinkle flour, stir to blend and season with a a little salt and pepper; cook 3 minutes.
5. Remove to a Dutch oven using a slotted spoon; degrease skillet.
6. Place over medium-high heat.
7. Add beer and stir, scraping up any browned bits.
8. Stir in the vinegar, mustard, bay leaf and thyme; pour the beer mixture over meat mixture.
9. Melt butter in the skillet over medium-high.
10. Add onion and saute until golden brown.
11. Add the garlic and saute an additional 2 minutes.
12. Mix onions and garlic into meat.
13. Bring stew to simmer.
14. Reduce heat to low; cover and cook until meat is tender, about 1 1/2 hours.
15. Skim off the extra fat, if needed.
16. Add carrots and cook for an additional 30 minutes.
17. If stew is dry, add more water or broth as needed.
18. If too liquid, cook uncovered until desired consistency.
19. Serve hot and enjoy!

olive oil, lean chuck, flour, salt, red wine vinegar, mustard, bay leaf, thyme, unsalted butter, onions, garlic, carrots

Taken from www.food.com/recipe/beef-beer-vegetable-stew-36221 (may not work)