MSGID: 1:18/200.0 68ee7ad6   
   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   
        
     Uncle Dirty Dave's Archives   
       
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