Warm up with a comforting bowl of this easy freezer-friendly beef stew.
INGREDIENTS
4 lb beef chuck, cut into 1 1/2-inch cubes¼ cup all-purpose flour2 can (6 ounces each) tomato paste2 ½ lb new potatoes, scrubbed2 medium onions, cut into 1-inch pieces2 can (14 1/2 ounces each) reduced-sodium beef broth1 can (14.9 ounces) Irish stout beer10 garlic cloves, sliced coarse salt and ground pepper2 boxes (10 ounces each) frozen baby peas, thawed
DIRECTIONS
1. Preheat oven to 350. 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.
2. 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.
COOK'S NOTE: To freeze, divide stew among airtight plastic containers. Freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release stew) before reheating.
