1bottle (12 ounces)beer(use your favorite ale or stout)
1/2-cuplow sodium beef stock
salt and fresh ground pepper, to taste
chopped fresh parsley, for garnish
Instructions
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.
Notes
Traditionally, Beef Stew is made with chuck roast, but to cut down cooking time by over 50%, I used sirloin steak.Serve as is, or over mashed potatoes, noodles and/or rice.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.