Irish Beef and Stout Stew

By kelsa94

Ingredients

• 4 pounds beef chuck, cut into 1 1/2-inch cubes
• 1/4 cup all-purpose flour
• 2 cans (6 ounces each) tomato paste
• 2 1/2 pounds new potatoes, scrubbed
• 2 medium onions, cut into 1-inch pieces
• 2 cans (14 1/2 ounces each) reduced-sodium beef broth
• 1 can (14.9 ounces) Irish stout beer
• 10 garlic cloves, sliced
• Coarse salt and ground pepper
• 2 boxes (10 ounces each) frozen baby peas, thawed

Preparation

Step 1

Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.

Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

Cook's Note

To freeze, divide stew among airtight plastic containers. Freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release stew) before reheating