Beer Beef Stew

• Meat

  • 1 lb Sirloin steak

• Produce

  • 1 package Baby portobello mushrooms
  • 1 Bay leaf
  • 3 Carrots, large
  • 3 Garlic cloves
  • 1 Parsley, fresh
  • 1 Yellow onion

• Canned Goods

  • 1/2 cup Beef stock, low-sodium
  • 2 tbsp Tomato paste

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Salt
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 bottle Beer

• Liquids

  • 3 tbsp Water

Found on diethood.com

Description

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound sirloin steak, trimmed of excess fat and cut into ½-inch bite-size cubes
• salt, to taste
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 large carrots cut into ½ 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)
• ½-cup low sodium beef stock
• salt and fresh ground pepper, to taste
• chopped fresh parsley, for garnish

Directions

• 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.

Nutrition