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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | pounds | beef stew meat, cut into 1 inch cubes | 0.25 | cups | flour unbleached | 2 | cans (6 oz) | tomato paste | 40 | ounces | potatoes, new (2 1/2 lbs) | 2 | medium (2-1/2" dia) | Onion chopped | 3 | cans (10.5 oz) | beef broth, low sodium | 1 | can or bottle (12 fl oz) | guiness | 10 | clove | thinly garlic sliced | 2 | packages (10 oz) | snow peas | 1 | dash | salt, to taste (may need more) | 1 | dash | pepper, to taste (may need more) |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees F. 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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