Beef Stew With stout
Beef Stew with Stout
Source: Bon Appétit May 1996
1/2 pound boneless beef sirloin, cut into 3/4- to 1-inch cubes
1 tablespoon butter
2 large carrots, peeled, sliced
1 cup frozen pearl onions, thawed
2 teaspoons all-purpose flour
2/3 cup canned beef broth
1/3 cup stout or dark ale
Sprinkle beef with salt and pepper.
Melt butter in heavy medium skillet over high heat.
Add beef and sauté until brown on all sides, about 5 minutes.
Using slotted spoon, transfer beef to bowl.
Reduce heat to medium-low.
Add carrots and onions to skillet; toss to coat with pan juices.
Add flour; stir 1 minute. Add broth and stout.
Add beef and any juices collected in bowl. Cover skillet; simmer until beef and carrots are tender; stirring occasionally, about 15 minutes.
Season with salt and pepper.
2 servings
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