Name: Beef and Guinness Stew
Ingredients: 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

Ingredients

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

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Instructions

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.