Bottle o' Beer Beef Stew with Fire Roasted Tomatoes

By khojnicki

Ingredients

• 2 lbs beef stew meat, cut into 1" cubes
• 1/2 c flour seasoned with salt and pepper
• 2-3 tbsp canola or sunflower oil
• 1 large onion, peeled and cut into 1/2" pieces
• 12 oz. dark beer
• 2 c beef broth
• 1 large 28 oz. can fire roasted diced tomatoes
• 2 medium carrots, cut into 1/2" pieces
• 2 medium potatoes, cut into 1/2" pieces
• 1 c frozen peas
• Sea salt and ground pepper to taste

Details

Servings 4

Preparation

Step 1

Toss meat with seasoned flour to coat all sides. Heat oil over medium high heat in a large heavy bottomed saucepan or dutch oven. Brown meat. Remove and cook onion briefly in the pan. Add meat back in along with beer, stock and tomatoes and cover with a heavy lid. Simmer over low heat for 1 hour. Stir in carrots and potatoes and continue to simmer over low heat, uncovered for another hour. Add peas during last 10 mins of cooking. Season with salt and pepper.