Saturday, February 23, 2013

Irish Beef and Stout Stew

Nice hearty cold weather stew.  If you’re not a fan of stout beer, don’t be turned off by the recipe.  I personally don’t like the taste of the beer straight from the bottle, but do love the taste of this stew when it’s been simmered for hours.  Serve with your favorite bread.

4 pds. Beef Chuck Roast, 1” cubed
¼ C. Flour
12 oz. Tomato Paste
12 oz. Irish Stout Stew
20 oz. Baby Peas
2 pds. Potatoes, peeled and cubed
2 med. Onions, diced
4 C. Beef Broth
8 Garlic Cloves, thinly sliced

Preheat oven to 350.  Toss beef with flour. Set aside.  In large Dutch oven, heat broth over medium heat.  Stir in tomato paste, until dissolved.  Add remaining ingredients.  Season with salt and pepper.  Bring to boil.  Cover with lid and transfer to oven.  Cook, covered until tender 2- ½ to 3 hours.  Adjust seasonings to taste.