One-Pot Beef and Guinness Stew Recipe
Easy freezer-friendly beef stew. Perfect for St. Patrick’s Day or anytime you crave warm comfort food. Just start everything in a dutch oven or heavy pot on the stove, and transfer the whole thing to the oven.
WHAT YOU NEED:
- 4 lbs. beef chuck, cut into 1-inch cubes
- 1/4 c. flour
- 12 oz. tomato paste
- 2 1/2 lbs. small potatoes (I used a mixture of red and yellow), cut into chunks
- 2 white onions, diced
- 32 oz. beef broth
- Irish stout beer – I used one 11-oz. bottle of Guinness Extra Stout
- 10 garlic cloves, minced
- Coarse salt and ground pepper, for seasoning
- 16 oz. frozen baby peas, thawed
WHAT YOU DO:
Preheat oven to 350ºF.
In a heavy pot or dutch oven (5-quart size or so) on the stovetop, toss beef with flour and 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, occasionally.
Cover with lid and place pot in oven. Cook until meat is fork-tender, approximately 2 1/2 to 3 hours. Stir in peas, then season with additional salt and pepper to taste.
TO FREEZE: Prepare according to recipe. Cool, then divide into a few containers, label, and freeze up to 3 months. Thaw, reheat, and serve.
adapted from marthastewart.com
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