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Irish Beef Stew

Rich and hearty, this Irish Beef Stew is a favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal meal and perfect for any Irish holiday.
Prep Time 40 minutes
Cuisine Irish
Servings 15

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Beef stew
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