Monday, March 7, 2011

Make This! Irish Beef and Stout Stew

When the temperatures keep dropping outside AND St. Paddy's Day is around the corner, it's time to take out that big pot and stout and stir up one of winter's fave comfort foods! What we love about stew is that it's healthy, filling, tasty and totally effortless to make (basically there is no room for messups)! PLUS this is the "adult version" of the hearty stew your Mom used to serve, wink wink.


  • 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

1. 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.

2. Transfer pot to oven to cook, keep lid on to cover. Meat will be fork-tender in about 2 1/2 to 3 hours. Stir in peas, then season with salt and pepper.

(This recipe serves 10 so bring out the Guinness and enjoy with your friends and/or store the left-overs in the freezer. Sláinte!)

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