contributed by Amanda Bristol (adapted from Everyday Food, via The Bitten Word)
4 lbs. beef chuck, cut into 1 1/2-inch cubes
1/4 c. all-purpose flour
2 cans (6 oz. each) tomato paste
2 lbs. new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 oz. each) reduced-sodium beef broth
1 bottle (12 oz.) Winter Warlock Oatmeal Stout
10 garlic cloves, sliced
coarse salt and ground pepper
1 bag (10 oz.) frozen peas, thawed
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 occassionally.
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.