Trim, peel, and small dice <quantity>1</quantity> onion

Peel, trim, and medium dice <quantity>1</quantity> carrot

Trim the excess fat of <quantity>1<unit>kg</unit></quantity> of chuck eye

Cut the meat into medium cubes

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a large pot over medium heat. Add ⅓ of the meat

Season with salt and black pepper to taste. Mix well

Sear the meat until golden brown. Repeat the process with the remaining pieces, dividing them into two batches. Set the meat aside

Add the diced onion to the pot and cook until translucent

Add the diced carrot and <quantity>150<unit>g</unit></quantity> of tomato sauce. Stir to combine

Add the meat back into the pot and mix it

Add <quantity>350<unit>g</unit></quantity> of dark beer and <quantity>500<unit>g</unit></quantity> of water. Stir to combine

Turn the heat up to medium-high. Cook for 20-30m until the meat is tender and the sauce has thickened

Turn off the heat and add <quantity>20<unit>g</unit></quantity> of cubed cold butter. Mix until it melts

Plate it on a serving dish. The beef stew is ready

Pair it with some fresh coriander and enjoy!