Beef Stout Stew

Ingredients:

- 12 oz boneless beef chuck, trimmed and thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper

- 5 teaspoons olive oil, divided

- 2 cups finely chopped onion
- 1 1/2 cups diagonally cut carrot (1/4 inch thick)
- 6 oz pre-sliced cremini mushrooms (about 2 cups)
- 3 thyme sprigs

- 1 tablespoon tomato paste
- 2 teaspoons minced garlic

- 3/4 cup stout beer (e.g. Guinness)

- 1 1/2 cups unsalted beef stock (e.g. Swanson)
- 1 tablespoon flour

- 1 1/2 teaspoons soy sauce

Directions:

Sprinkle beef with salt and pepper.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add beef to pan; cook for 3 minutes, browning on all sides. Remove beef from pan.

Add another 2 teaspoons oil to the pan; swirl to coat. Add chopped onion, carrot, mushrooms, and thyme sprigs. Saute for 4 minutes.

Add tomato paste and garlic; saute 1 minute. Add beer; cook 1 minute, scraping pan to loosen browned bits.

Whisk together the beef stock and flour in a small bowl. Add to pan. Cover, reduce heat, and simmer 15 minutes.

Stir in the beef; cook 1 minute or until heated through. Stir in soy sauce. Discard thyme sprigs.