- 1 3-4 lb beef chuck roast, trimmed and cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tablespoon lawrey’s seasoned salt
- 3 tablespoons vegetable oil
- 3 carrots, washed and cut into 1/2-inch slices
- 3 celery stalks, washed and cut into 1/2-inch slices
- 1 large onion, chopped
- 10 cloves garlic, roughly chopped
- 1 1/2 lb yukon gold potatoes, cleaned and cut into 1/2-inch cubes
- 1 12 oz can tomato paste
- 1 14 oz bottle Guinness Irish Stout
- 32 oz beef broth
- 2 cups frozen peas
- salt and pepper
- In a large bowl, toss beef with flour and seasoned salt; set aside.
- In a large stock pot, heat oil over medium high heat. Add beef and cook about 5 minutes, not stirring to often so meat browns on each side.
- Add carrots, celery, onion, garlic, potatoes, tomato paste, beer and beef broth. Give the stew a good stir and try to scrape up as many of the brown bits of bottom of pan as you can. Bring to a boil; reduce heat to low, cover, and cook 2-3 hours, stirring occasionally.
- Stir in frozen peas and cook 5 minutes.
- Season with salt and pepper to taste.
- You can serve immediately but this stew is best when made a day or two ahead.