Instructions

1. Cut the beef tips down into smaller pieces if necessary. See photo in the post for size but you want about 1 1/2″ pieces.  Season the beef generously with kosher salt and fresh black pepper.
2. Add a thin layer of olive oil to a large dutch. Sear the beef until brown, working in batches so that you can sear the beef in a single layer without crowding the pot. Remove the browned beef to a plate and continue browning the rest of the beef.
3. Wipe out the skillet and add another drizzle of olive oil, then add the carrots and onions. Cook for 5 minutes until softened, then add the 2 teaspoons of salt, black pepper to taste and the chopped rosemary.
4. Return the beef back to the pan with any juices from the plate. Stir in the tomato paste and then sprinkle the flour over the beef and vegetables. Toss to coat the beef and vegetables with the flour and then carefully pour in the beer to deglaze the pan.
5. Scrape up the bottom of the pan while stirring, bring to a simmer and let the beer reduce for 5 minutes.
6. Pour in the beef broth, stir and bring back to a simmer and cover. Cook over low heat (making sure the stew is still simmering) for 30 minutes. Stir once in between cooking time to make sure the gravy isn’t sticking to the bottom of your pot.
7. Preheat the oven to 400 degrees.
8. Remove the lid, taste the stew for seasonings and then stir in the peas. Transfer the stew to a 9″ x 13″, 2 quart baking dish.
9. Cover the stew with a thick layer of mashed potatoes and then bake, uncovered for 25 minutes until the stew is bubbling and the potatoes are browned and warmed through.
10. After the 25 minute cooking time you can pop the baking dish under the broiler for an extra crispy, brown top!