Irish Beef and Stout Stew

Name: Irish Beef and Stout Stew
Prep time: 25 min
Total time: 180 min
Ingredients: 4 pounds beef chuck, cut into 1 ½-inch cubes; 0.25 cup all-purpose flour; 2 cans (6 ounces each) tomato paste; 2.5 pounds new potatoes, scrubbed; 2 medium onions, cut into 1-inch pieces; 2 cans (14 ½ 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

3.4

(325)

29 Reviews

By

Martha Stewart Test Kitchen

Updated on April 23, 2020

Prep Time:

25 mins

Total Time:

3 hrs

Servings:

10

Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.

Ingredients

4 pounds beef chuck, cut into 1 ½-inch cubes
¼ cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 ½ pounds new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 ½ 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.

Originally appeared: Everyday Food, October 2008