St. Patty's Day is nearly upon us, and my new favorite holiday dish is this easy Irish beef and stout stew. It's the perfect marriage of late Winter and early Spring. The beef is fall-apart tender from hours of oven braising, while the green peas added in at the last minute are a bright reminder of how gardens are finally awakening. This recipe, which I discovered thanks to Everyday Food, requires virtually no prep time but a significant amount of cooking time, so make it when you're cleaning the house or tuning in to your favorite TV shows. Then sit down to dinner with a lime shandy and Guinness ice cream for the ultimate March 17 meal. Get the recipe here. From Everyday Food
Ingredients 4 pounds beef chuck or beef stewing meat, cut into 1 1/2-inch cubes Directions Note: This stew can be frozen for up to three months. Serves 10.
Irish Beef and Stout Stew
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 1/2 pounds new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 can (14.9 ounces) Irish stout beer, such as Guinness
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed
From Everyday Food
4 pounds beef chuck or beef stewing meat, cut into 1 1/2-inch cubes
Note: This stew can be frozen for up to three months.