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
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.
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.
* Tara Notes:
At first I was a lil hesitant on using the stout beer as I do not care for the taste of it as a beverage but surprisingly enough the stew tasted pretty good.
I would suggest that you make sure you know what size your dutch oven. I had a 3 or 4 quart dish which did not fit all of the stew. I decided, with the extras, I would cooking a portion on the stove top over low and a portion in the oven to see if it made a different. I could see no real difference except that the oven version had less liquid and the stove top had more. All in all I will definitely make again.