Irish Beef and Stout Stew
- 4 lb beef chuck, cut into 1 1/2-inch cubes
- ¼ cup all-purpose flour
- 2 can (6 ounces each) tomato paste
- 2 ½ lb new potatoes, scrubbed
- 2 medium onions, cut into 1-inch pieces
- 2 can (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
- 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.
- 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.
Cook's Note: To freeze, divide stew among airtight plastic containers. Freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release stew) before reheating.
Source: Everyday Food, October 2008
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