Hot, hearty and perfect for St. Patty's Day!

DON’T BE FOOLED by his name, Chef Dirk is plenty Irish around St. Patrick’s Day!

Ingredients

• 4 Lb beef chuck (cut into 1 ½-inch cubes)
• ¼ cup all-purpose flour
• 2 6oz cans tomato paste
• 2 ½ Lbs new potatoes (scrubbed)
• 2 medium onions (cut into 1-inch pieces)
• 2 cans (14.9 oz each) reduced sodium beef broth
• 1 can (14.9 oz) Irish stout beer
• 10 cloves garlic sliced
• Salt and pepper
• 2 boxes (10 oz each) frozen baby peas (thawed)

Method

1. Preheat oven to 350 degrees.
2. In a 5-quart Dutch Oven or heavy pot, toss beef with flour, stir in tomato paste.
3. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper.
4. Cover and bring to a boil over medium heat, stirring occasionally.
5. Transfer pot to oven, and cook covered, until meat is fork tender, 2 ½ to 3 hours.
6. Stir in peas, and season with salt and pepper.

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Have a great St. Patty’s Day recipe or a comment or question for our executive chef? Let me know below!