1. Toss meat with seasoned flour to coat all sides. 2. Heat oil over medium-high heat in a large heavy bottomed saucepan or Dutch oven and brown meat. Work in small batches so that the meat is not crowded and browns well on all sides. 3. Remove meat and cook onion briefly in pan. 4. Add browned meat, beer, stock and tomatoes and cover pot with a heavy lid. Simmer over low heat one hour. 5. Stir in carrots and potatoes and continue to simmer over low heat, uncovered, for another hour (or more - the longer - the better) until meat is very tender and the stew is a dark rich color. 6. Add peas during the last ten minutes of cooking. ---------------------------------------------------------------------------
Nutrition
Ingredients
