2 lbs top sirloin steak, 1 tsp salt, 1 tsp black pepper
Heat olive oil in a Dutch oven over medium heat. Working in batches, add steak to the Dutch oven and cook, stirring occasionally, until evenly browned, about 6-8 minutes. Remove from pan and set aside.
2 tbsp olive oil
Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
1 medium yellow onion, 2 cups carrots, 1 cup celery ribs
Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
3 cloves garlic, 8 oz white mushrooms
Whisk in flour and tomato paste until lightly browned, about 1 minute.
3 tbsp all-purpose flour, 2 tbsp tomato paste
Stir in beer, scraping any browned bits from the bottom of the pot.
½ cup dark beer
Stir in beef stock, thyme, bay leaves, baby potatoes, and steak. Bring to a boil; reduce heat and simmer until beef is very tender, for about 60 minutes.
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