Ingredients
2 pounds beef chuck, cut into 1-inch cubes
3 tbsp all-purpose flour
2 cans (14 1/2 ounces each) beef broth
2 cans (6 ounces each) tomato paste
1 large onions, chopped
4 clove garlic, sliced
1 cup carrot, chopped
1 pound new potatoes, scrubbed
1 can (14.9 ounces) Irish stout beer
1 spring fresh thyme
1 pinch salt and ground black pepper to taste
20 ounces frozen baby peas, thawed
Directions
1. Preheat oven to 350 F. In a Dutch oven or large pot, toss beef with flour and stir in tomato paste.
2. Add potatoes, onions, broth, stout beer, carrot and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
3. Transfer pot to preheated oven, and cook until meat is fork-tender for about 2 hours. Stir in peas; season with salt and pepper.
