Irish Beef and Stout Stew

• servings: 10
• total time: 25 minutes

Ingredients

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

Directions

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.