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
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.