Porter Beef Stew

I wanted a beef stew with a deeper flavor than just broth.  Since I had a busy day planned, I also wanted a stew for the slow cooker.  Even with those ideas in mind, I wasn't completely sure about how this would turn out.  I made a casserole earlier this year that had beer and tomato paste as the base, so I thought this would work.  I was pretty impressed with the end results.  It is especially delicious with a crusty bread or multigrain roll.

Serves 4

1 scallion, minced
1 tablespoon butter
2 tablespoons cornstarch
1 lb beef, cut into bite-sized cubes
1 bottle porter beer
3 tablespoons tomato paste
4 cups beef broth
1 tablespoon fresh thyme
Salt and pepper to taste
1 lb gold potatoes, cut into bite-sized pieces
1 cup carrots, cut into bite-sized pieces

1. Cut up scallion.  Melt butter in a microwave-safe bowl and stir with scallion.  Microwave on high for 30 seconds or until scallion is soft.  Stir in cornstarch until paste forms.  Pour mixture into slow cooker.  Add beef cubes and mix well.  Pour porter over mixture, then stir in tomato paste and broth.  Season with thyme and salt and pepper.  Cover and simmer on low for 6-8 hours or high for 4-5 hours.  Stir as needed to prevent mixture from sticking to the slow cooker crock.
2. About an hour before you plan to eat, add potato and carrot pieces.  Stir well.  Cook until potatoes are cooked through.  Serve hot.