4 lbs. beef chuck, 1-1/2 inch cubed
1/4 c. all-purpose flour
2 cans (6 oz. each) tomato paste
2 lbs. new potatoes, scrubbed
2 medium onions, in 1-inch pieces
2 (14-1/2 oz. each) cans beef broth
1 bottle Bristol’s Winter Warlock 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 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.