MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Irish Beef Stew
Categories: Pork, Beef, Vegetables, Beer, Mushrooms
Yield: 15 servings

8 sl Bacon; diced
1/3 c A-P flour
1 ts Salt
1/2 ts Pepper
3 lb Beef stew meat; in 1" cubes
1 lb Whole fresh mushrooms;
- quartered
3 md Leeks; white portion only,
- chopped
2 md Carrots; chopped
1/4 c Chopped celery
1 tb Oil
4 cl Garlic; minced
1 tb Tomato paste
4 c Beef broth
1 c Dark stout beer
2 Bay leaves
1 ts Dried thyme
1 ts Dried parsley flakes
1 ts Dried rosemary; crushed
2 lb Yukon Gold potatoes; in 1"
- cubes
2 tb Cornstarch
2 tb Cold water
1 c Frozen peas

In a stockpot, cook bacon over medium heat until crisp.
Using a slotted spoon, remove to paper towels. In a
large shallow dish, combine flour, salt and pepper. Add
beef, a few pieces at a time, and turn to coat. Brown
beef in the bacon drippings. Remove and set aside.

In the same pot, saute the mushrooms, leeks, carrots and
celery in oil until tender. Add garlic; cook 1 minute
longer. Stir in tomato paste until blended. Add the
broth, beer, bay leaves, thyme, parsley and rosemary.
Return beef and bacon to pot. Bring to a boil. Reduce
heat; cover and simmer until beef is tender, about 2
hours.

Add potatoes. Return to a boil. Reduce heat; cover and
simmer until potatoes are tender, about 1 hour longer.
Combine cornstarch and water until smooth; stir into
stew. Bring to a boil; cook and stir until thickened,
about 2 minutes. Add peas; heat through. Discard bay
leaves.

Carrie Karleen, St. Nicolas, Quebec

Makes: 15 servings (3 3/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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