Connect with Us
Call Customer Service:
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
Season meat with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Toss meat with flour to coat all sides.
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, about 5 minutes per batch.
Remove meat and cook onion 2 minutes.
Add browned meat, beer, broth and tomatoes and cover pot with a heavy lid.
Simmer over low heat 1 hour.
Stir in carrots and potatoes and continue to simmer over low heat, uncovered, for 1 hour until meat is very tender and the stew is a dark rich color.
Add peas during the last 10 minutes of cooking.
Season with remaining salt and pepper.