Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (, divided)
  • 1 pound sirloin steak (, trimmed of excess fat and cut into 1/2-inch bite-size cubes)
  • salt (, to taste)
  • 1 yellow onion (, diced)
  • 3 garlic cloves (, minced)
  • 3 large carrots cut into 1/2 to 1-inch pieces
  • 1 package ((8 ounces) baby portobello mushrooms, sliced)
  • bay leaf
  • 2- tablespoons all-purpose flour
  • 3 tablespoons water
  • 2 tablespoons tomato paste
  • 1 bottle (12 ounces) beer ((use your favorite ale or stout))
  • 1/2- cup low sodium beef stock
  • salt and fresh ground pepper (, to taste)
  • chopped fresh parsley (, for garnish)

Instruction

  • Heat one tablespoon olive oil in a Dutch oven over medium-high heat.
  • Add meat; season with salt and cook for 5 minutes, or until browned on all sides.
  • Remove from the pot and set aside.
  • Add the other tablespoon of olive oil in the Dutch oven.
  • Stir in onions and cook for 3 minutes.
  • Add garlic and continue to cook for 30 seconds.
  • Stir in carrots, mushrooms, and bay leaf; cook for 6 minutes, or until tender, stirring occasionally.
  • In the meantime, combine flour and water in a medium mixing bowl; whisk until smooth.
  • Whisk in tomato paste, beer, and beef stock; whisk until completely incorporated.
  • Add steak to mushroom mixture.
  • Stir in beer mixture; season with salt and pepper, and bring to a boil.
  • Cover and reduce heat to a simmer; cook for 5 to 7 minutes, or until liquid has thickened.
  • Remove from heat and taste for seasonings; adjust accordingly.
  • Remove bay leaf and garnish with fresh chopped parsley.
  • Serve.