Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.
Ingredients
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4 pounds beef chuck, cut into 1 ½-inch cubes
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¼ cup all-purpose flour
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2 cans (6 ounces each) tomato paste
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2 ½ pounds new potatoes, scrubbed
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2 medium onions, cut into 1-inch pieces
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2 cans (14 ½ ounces each) reduced-sodium beef broth
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1 can (14.9 ounces) Irish stout beer
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10 garlic cloves, sliced
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Coarse salt and ground pepper
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2 boxes (10 ounces each) frozen baby peas, thawed
Description
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Preheat oven to 350 degrees. 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.
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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.
