Hearty Beef and Stout Stew

Ingredients

• 12 ounces beef chuck boneless trimmed thinly sliced
• 1.5 cups beef stock unsalted (such as Swanson)
• 0.3 teaspoon pepper black
• 1.5 cups diagonally cut carrot ()
• 2 cups pre cremini mushrooms 
• 1 tablespoon flour all-purpose
• 2 teaspoons garlic minced
• 1.5 teaspoons lower-sodium soy sauce 
• 5 teaspoons olive oil divided
• 2 cups onion finely chopped
• 0.3 teaspoon salt 
• 0.8 cup stout beer (such as Guinness)
• 3  thyme sprigs 
• 1 tablespoon tomato paste 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Sprinkle beef with salt and pepper.
2. Heat a large skillet over medium-high heat.
3. Add 1 tablespoon olive oil to pan, and swirl to coat.
4. Add beef to pan, and cook for 3 minutes, browning on all sides.
5. Remove beef from pan.
6. Add the remaining 2 teaspoons oil to pan, and swirl to coat.
7. Add chopped onion, carrot, mushrooms, and thyme sprigs; saut for 4 minutes.
8. Add tomato paste and minced garlic; saut 1 minute.
9. Add beer; cook 1 minute, scraping pan to loosen browned bits.
10. Combine beef stock and flour in a small bowl, stirring with a whisk.
11. Add stock mixture to pan. Cover, reduce heat, and simmer 15 minutes. Stir in beef, and cook 1 minute or until thoroughly heated. Stir in soy sauce. Discard thyme.