Recipes Ingredients Meat & Poultry Beef Recipes Irish Beef and Stout Stew 3.4 (325) 29 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 23, 2020 Rate Print Share Prep Time: 25 mins Total Time: 3 hrs Servings: 10 Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew. Ingredients 4 pounds beef chuck, cut into 1 ½-inch cubes ¼ cup all-purpose flour 2 cans (6 ounces each) tomato paste 2 ½ pounds new potatoes, scrubbed 2 medium onions, cut into 1-inch pieces 2 cans (14 ½ 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 Directions Preheat oven to 350 degrees. 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. Originally appeared: Everyday Food, October 2008 Rate It Print