4 pounds beef chuck, cut into 1 1/2-inch cubes
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
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed
Preheat oven to 350. 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.
It’s obvious who’s recipe this is. And before the world’s start to rain me with insults for liking the woman – she’s my idol. I love Martha Stewart. Economically speaking, I can appreciate any woman who’s worked her way into that sort of net worth. I mean come on, do you see her success? It’s staggering? And who goes to jail and comes out even better? HELLO!
She can cook, clean, sew, craft, wedding, she can do it all. And she knew the market and grabbed onto it with gusto. I can’t rave about her enough. For the purposes of this food blog, I’ll let the recipe speak for itself.
This soup S C R E A M S Autumn Dinner on the weekend. It requires nothing more than a fantastic soft French bread and REAL butter and of course, a beer. It’s simple and warms you. I love soups of all times, but today’s reason is that I’m home sick and in bed and need tos tay awake so I can sleep tonight. So here I am, blogging.
Enjoy it. It’s a heart and soul warmer.