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Irish Beef and Stout Stew


Irish Beef and Stout Stew

Ready in 45 minutes
Serves : 10

By Jim Maloney


4 lbs Beef Chuck; cut into 1 1/2-inch cubes
1/4 cup all purpose flour
2 6-oz cans tomato paste
2 1/2 lbs new potatoes; scrubbed
2 medium onions; cut into 1-inch pieces
2 14.5-oz cans low sodium beeth broth
1 14.9-oz can stout beer
10 cloves garlic; sliced
coarse salt
ground pepper
2 10-oz boxes frozen baby peas; thawed


Preheat oven to 350 degrees F.

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.

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