1 14.5ouncecan of whole peeled tomatoes with their juice, broken into pieces
32ouncesof beef broth
salt and pepper to taste
In a large bowl, toss meat with seasoning mixture (about 2 tablespoons of seasoning per one pound of meat).
In large heavy bottomed pan or Dutch oven, heat oil over medium high heat. Working in batches, brown meat on all sides and remove to a plate or bowl. Repeat until all meat is browned.
Add carrots, celery and onion to hot pan and brown for 2 to 3 minutes. Add tomato paste and stir to break up the paste and coat the vegetables.
Pour beer into hot pan and scrape the browned bits off the bottom of the pan. Add meat, tomatoes and beef broth. Bring to a boil and then reduce heat to low and cover. Cook on low for at least 3 hours, stirring occasionally.
Add peas about 5-10 minutes before serving. Season with salt and pepper as needed.