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Irish Beef and Stout Stew

Irish Beef and Stout Stew

Warm up with a comforting bowl of this easy freezer-friendly beef stew.

Everyday Food, October 2008 http://www.marthastewart.com/316991/irish-beef-and-stout-stew
3.636365
Rated
72.7273100(67)67
  • Prep Time 25 minutes
  • Total Time 3 hours
  • Yield Serves 10

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

  1. 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.
  2. 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.

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