Friday, January 1, 2010

Irish Beef & Stout Stew

Happy New Year! If you're hungover or the weather's as bitterly cold as it is here in Chicago, you're not going to want to leave the house today. Thus, I thought I would share with you a great comfort food recipe using stout. I've made this many times with both Guinness and homemade oatmeal stout, but really any dark beer will do. Making this stew couldn't be easier - leaves plenty of time for relaxing in front of the TV while it's cooking. Serve with a nice crusty loaf of bread and more stout, of course.

Irish Beef & Stout Stew
from Everyday Food Magazine

  • 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 (I cut into small pieces.)
  • 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.

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