Skillet Beef & Guinness Stew
- 1.5 lb sirloin steak cut into chunks
- ½ tsp salt
- ½ tsp pepper
- 2 Tbs vegetable oil
- 3 carrots cut into ¼ inch coins
- 1 lb potatoes peeled and cut into 1 inch chunks
- 12 oz Guinness or other stout beer
- 3 Tbs tomato paste
- 1 cup beef stock
- 2 cups chicken stock
- 2 Tbs flour
- 1 cup pearl onions
- 1 cup peas
- 1 Tbs cornstarch
Season the beef with salt and pepper.
Heat the oil in a large, deep skillet over medium-high heat.
Brown the meat, turning often to brown all sides.
Remove to a plate, and set aside.
Add the tomato paste to the skillet and whisk in the Guinness.
Crank the heat up to high, and continue whisking to scrape up all the brown bits from the pan.
Boil, and allow to reduce by about half.
Whisk together the broth and flour until the flour is dissolved.
Add the mixture to the skillet, stirring constantly until it comes to a boil.
Add the prepared carrots, potatoes, and onions, return to a boil, and then lower the heat to medium, cover, and simmer vigorously for about 10 minutes. Vegetables should be almost tender.
Return the browned beef and any juices to the pan.
Season with salt and pepper, then add the peas.
Simmer until the meat is cooked to medium, about 2-3 minutes.
Remove from heat and allow to cool slightly, and serve.