Irish Beef And Stout Stew |
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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 10 |
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This is a Martha Stewart recipe. 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. Directions
2. 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.
3. 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.
4. Helpful Hint
5. 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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