This is a great, hearty beef stew for all of you red meat eaters. I have used several ales with this recipe…the darker the better! Try to use beef from grass fed cows whenever possible. We have explained the importance of this choice in our Pumpkin Chili recipe post.
2 pounds grass fed beef chuck roast, cut into 1 inch cubes
2 tablespoons canola oil (or your choice of oil for browning beef)
1 small onion, coarsely chopped
6 garlic cloves, sliced
2 tablespoons flour of your choice
1 can tomato paste
1-1/2 pounds new potatoes, scrubbed and cut into quarters
2 cups beef broth
1 can Irish stout beer
1 cup frozen peas, thawed
Season beef with salt and pepper. In a dutch oven, heat 1 tablespoon oil over medium-high heat. Add the beef in batches and cook until browned on all sides, adding more oil as needed. Add onion and garlic and cook until translucent, about 3 minutes. Stir in flour and cook 30 seconds. Add tomato paste and cook, stirring, 1 minute. Add potatoes, broth and stout; season with salt and pepper. Bring stew to a rolling boil, then reduce heat, cover and simmer until beef is tender, 2 – 3 hours. Add peas and heat through. Enjoy!
Recipe and photo by Michelle