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 oven. 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 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 2-3 minutes.
6. Pour in the beef broth, stir, bring back to a simmer and cover. Cook over low heat (making sure the stew is still simmering) for 15 minutes. Add the peas, stirring into the stew, then cover and cook for another 15 minutes. While the stew is simmering, preheat the oven to 400 degrees.
7. Transfer the stew to a 9″ x 13″, 2 quart baking dish.
8. Spread a thick layer of mashed potatoes evenly over the top and then bake, uncovered for 25 minutes until the casserole is warmed through and the potatoes are browned on top.
9. You can also pop the casserole under the broiler at the end for an extra crispy top.