Irish Beef and Stout Stew

Ingredients:
4 lb beef chuck, cut into 1 1/2-inch cubes
1/4 cup all-purpose flour
2 cans (6 oz each) tomato paste
2 1/2 lb new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 oz each) reduced-sodium beef broth
1 can (14.9 oz) Irish stout beer
10 cloves garlic, sliced
Coarse salt
Ground pepper
2 boxes (10 oz each) frozen baby peas, thawed

Method:

1. Preheat oven to 350 degrees F.
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. Cover, and bring to a boil over medium heat, stirring occasionally.
4. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours.
5. Stir in peas, and season with salt and pepper.