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Ingredients
8 Bacon slices, diced
1/3 Cup all-purpose flour
1 Teaspoon salt
1/2 Teaspoon pepper
3 Pounds beef stew meat, cut into 1" cubes
1 Pound whole fresh mushrooms, quartered
3 Medium leeks, white portion only, chopped
2 Medium carrots, chopped
1/4 Cup celery, chopped
1 Tablespoon canola oil
4 Garlic cloves, minced
1 Tablespoon tomato paste
4 Cups beef broth
1 Cup dark stout beer or additional 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� cubes
2 Tablespoons cornstarch
2 Tablespoons cold water
1 Cup frozen peas
Instructions
In a stock pot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Brown beef in the bacon drippings; remove and set aside. In the same pan, 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 pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beef is tender.
Add potatoes. Return to a boil. Reduce heat; cover and simmer 1 hour longer or until potatoes are tender. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add peas; heat through. Discard bay leaves.