- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- Flour, for dredging
- 2 tablespoons high-heat oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 teaspoons chopped fresh rosemary
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 1/2 cups porter-style beer
- 4 to 6 cups chicken or beef broth
- 2 carrots, peeled and cut into 1/2-inch pieces
- 12 new potatoes, cut into 1/2-inch pieces
- 1 cup frozen peas
Lightly dredge beef in flour, shaking off excess. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add beef in batches and brown. Transfer to a bowl with a slotted spoon and set aside.
Reduce the heat to low and add onions. Cook, scraping browned bits from the bottom of the pot, until onions are golden, about 10 minutes. Stir in garlic, tomato paste, rosemary, paprika, salt and pepper; cook for 1 minute.
Add reserved beef, beer and broth and bring to a boil. Reduce heat to a simmer, cover and cook until meat is tender, about 1 hour, adding additional liquid if necessary. Add carrots and potatoes; simmer until vegetables are tender, 20 to 25 additional minutes. Sir in peas during the last 5 minutes of cooking.