Beef Stew With Belgian-Style Pale Ale

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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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