Lean Beef in Beer - serves 6

1/2 cup (1 stick) unsalted butter
1/4 cup flour
1 1/2 cups beef bouillon
2 tbsp tomato paste
3 1/2 pounds lean beef chuck
Flour
3 medium onions, chopped
6 carrots, scraped and sliced lengthwise
3 bay leaves
1 can beer

In a saucepan melt 1/4 cup butter, stir in 1/4 cup flour and cook the roux over low heat, stirring, until the flour starts to brown. Add the bouillon or stock and the tomato paste and cook sauce, stirring constantly, until it comes to a boil. Reduce heat and simmer the sauce, Stirring occasionally, about 30 minutes.
Cut the beef into slices about 1/2 inch thick, dust them with flour and sear them on both sides in the remaining 1/4 cup butter.
In a Dutch oven alternate layers of beef with the onions and carrots, ending with beef. Add 3 bay leaves, pour in the beer and the prepared sauce and bake at 350° F., skimming fat occasionally and adding more liquid if necessary, for 2 hours, or until the meat in tender.