Dark beer helps create a flavorful background for this beef and vegetable stew. Using fire-roasted tomatoes adds a wonderfully smoky flavor. Serve with rolls or popovers for scooping up the broth.
Special Diets:
Ingredients
Method
Season meat with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Toss meat with flour to coat all sides.
Heat oil over medium-high heat in a large heavy bottomed saucepan or Dutch oven and brown meat.
Work in small batches so that the meat is not crowded and browns well on all sides, about 5 minutes per batch.
Remove meat and cook onion 2 minutes.
Add browned meat, beer, broth and tomatoes and cover pot with a heavy lid.
Simmer over low heat 1 hour.
Stir in carrots and potatoes and continue to simmer over low heat, uncovered, for 1 hour until meat is very tender and the stew is a dark rich color.
Add peas during the last 10 minutes of cooking.
Season with remaining salt and pepper.
Nutritional Info
Serving Size
Calories
600
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.