Beef Stew with Belgian Style Pale Ale
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 pounds beef top blade, or flatiron, steaks (1/2 to 3/4 inch thick), cut into 4-by-1-inch strips
- Salt and freshly ground pepper
- 1 large onion, halved lengthwise and thickly sliced
- 3 tablespoons all-purpose flour
- Two 12-ounce bottles Belgian-style pale ale
- 3 bay leaves
- 1/2 cup chicken stock
- 5 thyme sprigs
- 1 1/2 cups baby carrots
- 1 cup frozen baby peas
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