Beef And Beer Stew

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 2 lbs beef (any will do, if a roast cut into 1-inch cubes. if using steak brown before slicing into strips again)
• flour, for coating meat
• 1 onion, chopped
• 8 ounces mushrooms, quartered (button or cremini)
• 2 tablespoons tomato paste
• 4 garlic cloves, minced or grated in
• 1 dark beer
• 1 lb carrot, peeled and cut in 1 inch pieces
• 6 medium red potatoes, halved and quartered (roughly 2 pounds)
• 2 bay leaves
• 4 cups beef broth
• 6 ounces frozen peas
• salt and pepper

Recipe

• 1 preheat oven to 350.
• 2 heat oil in a dutch oven over medium-high heat. dry meat, season with salt and pepper, and coat with flour.
• 3 brown the meat and transfer to a plate when well browned. add onion and mushrooms to the pot, cook until the mushrooms are browned and onions softened.
• 4 add tomato paste and cook until the paste deepens in color. toss in the garlic and cook until fragrant, 15 to 30 seconds.
• 5 poor in the beer and allow to cook a minute until the suds are gone. add in the potatoes, carrots, and bay leaves.
• 6 tip the juices that have accumulated around the meat into the pot and add in the meat (slice meat if using a steak variety and then add to the pot.).
• 7 add in a teaspoon of salt and ¼ teaspoon pepper. pour in the beef broth.
• 8 cover and place in the preheated oven and cook for 3 hours.
• 9 remove from the oven and add in the peas. recover and allow the peas to thaw and heat through, about 10 minutes. salt and pepper to taste.