Stew - B'Chuck 'Irish Stout

By Kwasome

Ingredients

• 4 lbs Beef Chuck, cut into 1-1/2" cubes
• 1/4 cup all-purpose Flour
• 2 cans (6 oz.) Tomato paste
• 2-1/2 lbs new Potatoes, scrubbed
• 2 med. Onions, cut into 1" pieces
• 2 cans (14.5 oz) reduced-sodium Beef broth
• 1 can (14.9 oz) Irish stout Beer
• 10 Garlic cloves, sliced
• Coarse Salt & Pepper
• 2 boxes (10 oz.) frozen baby peas, thawed

Preparation

Step 1

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.

2.) 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 & pepper.