Irish Beef Stew
Irish Beef and Stout Stew – Joan Davis (courtesy of Martha Stewart)
4 lbs. beef chuck, cut into 1 1/2-inch cubes
1/4 c. all-purpose flour
2 cans (6 ounces each) tomato paste
2 1/2 lbs. new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 oz. each) reduced-sodium beef broth
1 can (14.9 oz.) Irish stout beer
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 oz. each) frozen baby peas, thawed
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. 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.