Ingredients
- 2lbs US Wellness beef stew meat
- 5 cups beef stock
- 1 tbsp worcestershire
- 2 1/2 tsp kosher salt
- 1 1/2 tsp black pepper
- 2 onions, diced
- 1 sweet potato, peeled and cubed
- 3 carrots, peeled and sliced
- 1 tbsp minced garlic
- 1 tsp thyme leaves
- 1/2 tsp oregano
- 2 tbsp tomato paste
- 1 cup peas, fresh or frozen
- 14.9oz guinness beer, if GF sub GF lager beer
- 2 celery stalks, sliced thin
- 3 tbsp olive oil
- 2 cups potatoes, cubed (I like yukon golds)
Instructions
Place a large stock pot or dutch oven over med/high heat. Add the
olive oil, pat the stew meat dry. Add the meat to the pan, brown the
sides. Reduce heat to med and add the onion. Once the onions are
translucent add the garlic, all seasonings, beer, and worcestershire. Cook
for 10 minutes, add the beef stock, sweet potato, regular potato,
celery, carrots and tomato paste, mix well. Reduce heat to low, cover
and cook for approx 1 1/2-2hrs. Remove the lid, add the the peas.
Leave the lid off and it will thicken slightly with the lid off. Meat
should be tender, enjoy!
Try Danielle’s other recipes on the Discover Blog

Danielle Cochran
Hey there, I’m Danielle, also known as The Salty Cooker. My recipes, born from traditional baking, are versatile, accommodating both gluten-free and dairy-free diets alongside classic ingredients. Every dish I share must pass one crucial test: “No one will know this is gluten and dairy-free”.
When I am not in the kitchen I enjoy spending time with our dogs, I love traveling and exploring new areas. Joe and I enjoy fishing together, kayaking, and I really enjoy a nice dinner out.