Beef Stew with Stout

• 3 tbsp. vegetable oil
• 2 ½ lbs. beef sirloin tips, trimmed of fat and cut into 1 inch cubes
• 1 tsp. kosher salt
• ½ tsp. black pepper, freshly ground
• 1 yellow onion, chopped
• 10 oz. white mushrooms, sliced
• ¼ c. all purpose flour
• 2 tbsp. tomato paste
• 1 tbsp. light brown sugar
• 6 garlic cloves, minced
• 2 c. The Fresh Market Reduced Sodium Beef Broth
• 1 bottle Irish stout, such as Guinness, (11.2 ounces)
• 8 oz. baby carrots
• 2 large baking (russet) potatoes, peeled and cut into 1 inch dice

Preheat oven to 300°F. Heat 2 Tbsp. of oil in a Dutch oven or heavy-bottomed flameproof casserole over medium heat. Season beef with 1 tsp. salt and ½ tsp. pepper. In batches, add beef to pot and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer beef to a plate.

Add remaining 1 Tbsp. oil to pot. Add onion and cook over medium heat, stirring, until softened, about 3 minutes. Add mushrooms and cook, stirring occasionally, until their juices evaporate and mushrooms begin to brown, 7 to 10 minutes. Sprinkle with flour and stir well. Add tomato paste, brown sugar, and garlic and cook for 1 minute, stirring with a wooden spoon and scraping up any browned bits from bottom of pot.

Return meat to pot, along with any juices that have accumulated on plate. Pour in broth and stout and bring to a boil. Stir in carrots and potatoes and cover. Transfer pot to oven and bake until meat is fork-tender, potatoes are cooked through, and sauce has thickened slightly, about 1 hour. Season with salt and pepper. Serve hot.