Preparation Time: 2 hours
1/4 cup olive oil
2 pounds beef tips, cut into bite-size pieces
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/2 cup flour
1 cup onions, diced
1 clove garlic
2 tablespoon tomato paste
2 sprigs fresh thyme leaves
1 sprig fresh rosemary
1 can beer
4 cups beef broth or water
1 teaspoon white vinegar
2 whole carrots sliced into 1/4-inch rounds
salt and freshly ground black pepper to taste
diced scallion greens for garnish
1. In a large Dutch oven style pan, bring the olive oil up to temperature on medium high heat. Season beef with salt and pepper. Mix flour into beef and toss to coat evenly.
2. Place enough beef in bottom of pan to cover bottom but have space in between meat. Do not overcrowd pan. Sear meat until it is nicely browned on one side. Remove meat to a bowl and repeat until all the meat has been thoroughly browned on one side.
3. Add the onions, carrots and garlic to the pan. Sauté until the onions are soft and translucent, stirring occasionally. Add the tomato paste, thyme and rosemary and stir to incorporate with onion mixture. Cook mixture and stir and scrape occasionally until tomato paste takes on a brown hue. It is good if tomato fond builds up on bottom of pan.
4. Add the beer, beef broth and vinegar. Bring to a simmer, cover and place in 350 degree oven for 2 hours or until meat is fork tender. Remove from oven and adjust seasoning with salt and fresh ground black pepper and garnish with scallions.