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Irish Beef Stew


8 bacon strips, diced

1/3 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

3 pounds beef stew meat, cut into 1-inch cubes

1 pound whole fresh mushrooms, quartered

3 medium leeks (white portion only), chopped

2 medium carrots, chopped

1/4 cup chopped celery

1 tablespoon canola oil

4 garlic cloves, minced

1 tablespoon tomato paste

4 cups reduced-sodium beef broth

1 cup dark stout beer or additional reduced-sodium beef broth

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried parsley flakes

1 teaspoon dried rosemary, crushed

2 pounds Yukon Gold potatoes, cut into 1-inch cubes

2 tablespoons cornstarch

2 tablespoons cold water

1 cup frozen peas



STEP 1: 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.


STEP 2: 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.


STEP 3: 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.

Nutrition Facts

1 cup: 301 calories, 13g fat (4g saturated fat), 66mg cholesterol, 441mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 23g protein.


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