Tuesday, November 4, 2008

Irish beef stew... 3 hours

the goods:

4 pounds beef chuck, cut into 1 to 2-inch cubes
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 pounds new potatoes
2 medium onions, cut into 1-inch pieces
2 cans (14.5 ounces each) beef broth
2 cups Irish stout beer
10 garlic cloves, sliced
3 carrots, sliced
2 bags (10 ounces each) frozen peas

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, carrots, 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 and 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

Serve with some crusty bread for dipping.

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