Beer Beef Stew

Directions

1. 1
   Heat one tablespoon olive oil in a Dutch oven over medium-high heat.
2. 2
   Add meat; season with salt and cook for 5 minutes, or until browned on all sides.
3. 3
   Remove from the pot and set aside.
4. 4
   Add the other tablespoon of olive oil in the Dutch oven.Stir in onions and cook for 3 minutes.
5. 5
   Add garlic and continue to cook for 30 seconds.Stir in carrots, mushrooms, and bay leaf; cook for 6 minutes, or until tender, stirring occasionally.In the meantime, combine flour and water in a medium mixing bowl; whisk until smooth.
6. 6
   Whisk in tomato paste, beer, and beef stock; whisk until completely incorporated.
7. 7
   Add steak to mushroom mixture.Stir in beer mixture; season with salt and pepper, and bring to a boil.Cover and reduce heat to a simmer; cook for 5 to 7 minutes, or until liquid has thickened.
8. 8
   Remove from heat and taste for seasonings; adjust accordingly.
9. 9
   Remove bay leaf and garnish with fresh chopped parsley.
10. 10
    Serve.