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 Celery; chopped
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 Corn starch
2 tb Water; cold
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 corn starch 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.
Recipe by Carrie Karleen, St. Nicolas, Quebec
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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