Beef Stew With Stout

From an old Bon Appetit magazine. Serve with steamed asparagus and Champ (Green Onion Smashed Potatoes (Champ)). A traditional St. Patrick's Day meal in this home! Double recipe for 4 servings.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1⁄2 lb boneless beef sirloin, cut into 1-inch cubes
• 1  tablespoon butter
• 2  large carrots, peeled and sliced
• 1  cup  frozen pearl onions, thawed or 1⁄2 cup onion, chopped
• 2  teaspoons flour
• 2⁄3 cup beef broth
• 1⁄3 cup stout beer (Guinness!)

Directions

1. Sprinkle beef with salt and pepper. Melt butter in skillet over med-high heat. Add beef and saute until brown on all sides, about 5 minutes. With slotted spoon transfer beef to a bowl and set aside.
2. Reduce heat to med-low. Add carrots and onions to skillet; toss to coat with pan juices.
3. Add flour; stir 1 minute.
4. Add broth and stout. Add beef and any juices left in the bowl.
5. Cover skillet; simmer until beef and carrots are tender, stirring occasionally, about 15 minutes. Season with salt and pepper.