Recipes Ingredients Meat & Poultry Beef Recipes Irish Beef and Stout Stew 3.4 (325) 27 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 23, 2020 Print Share Share Tweet Pin Email 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. Print