Beef and Stout Stew

INGREDIENTS
2    tablespoons olive oil, divided
12  ounces boneless chuck, trimmed, cubed
1    bottle (10 ounces) stout beer (like Guiness)
1    medium white onion, chopped (1 ½  cups+)
3    medium carrots, cut diagonally (1 ½ cups)
2    medium Yukon potatoes, diced to ½  inch
2    stalks celery, sliced on a diagonal (1 cup+)
1    teaspoon dried thyme
1    tablespoon tomato paste
3    cloves garlic, minced
1    cup low sodium beef broth
2    tablespoon all-purpose flour
2    cups sliced crimini mushrooms

METHOD

Heat a large sauce pan over medium heat and add 1 tablespoon olive oil. Add the beef and brown on all sides, about 3 minutes. Add the stout and bring to a boil. Reduce heat to a simmer, cover and cook for 30 to 40 minutes or until the beef is tender. Remove from the heat and set aside.

In a large skillet over medium-high heat, add the other tablespoon of oil and add the onion, carrots, potato, celery and thyme. Cook for 3 to 4 minutes, stirring, and add the tomato paste and garlic. Cook for 1 minute.

In a small bowl, combine the broth with the flour and add that to the skillet. Add the set-aside beef and stout and the mushrooms to the skillet. Bring to a boil, cover, reduce heat to a simmer and cook for 12 to 15 minutes until the vegetables are all tender. Serve immediately

Based on a recipe from Cooking Light magazine