Ingredients

• 2 tablespoons peanut oil
• 1 3-pound boneless beef chuck roast, cut into 1 1/2-inch chunks
• 2 cups chopped onions
• 4 garlic cloves, smashed
• 4 teaspoons chopped fresh sage and/or rosemary
• 2 tablespoons tomato paste
• 2 tablespoons all purpose flour
• 1 12-ounce bottle dark beer (such as stout)
• 1 14-ounce can low-salt beef broth
• 1 pound baby carrots with some green tops attached, peeled

Instructions

1. Heat oil in heavy large pot over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add to pot and sauté until browned, about 8 minutes per batch. Transfer to bowl. Add onions, garlic, and herbs to pot; sprinkle with salt and pepper. Reduce heat to medium; sauté until onions begin to soften, about 5 minutes. Add tomato paste and flour; stir 1 minute. Add beer; stir until thick and smooth, scraping up browned bits, about 2 minutes. Add broth, then beef with any juices; bring to simmer. Cover partially, reduce heat to medium-low, and simmer 45 minutes. Add carrots; simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. Season with salt and pepper.