Irish Beef and Stout Stew



  •                                         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



  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 and pepper.


Original recipe available from Martha


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