Saturday, March 16, 2013

St. Patrick's Irish Beef Stew


  • 8 bacon strips, diced
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 3 pounds beef stew meat, (cut into 1 inch cubes)
  • 1 pound whole fresh mushrooms, cut in half
  • 3 medium leeks, chopped using only white portion
  • 3 medium carrots, chopped
  • 1/4 cup chopped celery
  • 1 1/2 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1 tablespoon  seasoned tomato paste
  • 4 cups  beef broth salt free
  • 1 cup dark stout beer
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoon dried parsley flakes
  • 1 teaspoon dried rosemary flakes
  • 2 pounds Yukon Gold potatoes, cut into cubes
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 cup frozen peas


  • In a large  pot, cook bacon until crisp. Remove bacon once done with fork, add to paper towels. In a large zip lock plastic bag, combine the flour, and pepper, add the beef cubed, a few pieces at a time, shake to coat well. Brown the beef in the bacon drippings. Remove and set aside.
  • In the same pan, sauté  mushrooms, leeks, carrots and celery in oil until tender, add garlic and cook 3 minutes longer, add  tomato paste and blended well. Slowly add the broth, beer, thyme, parsley and rosemary.  Now add the beef and bacon to pan and bring to a boil. Lower the heat and cover to simmer for 2 1/2 hours till beef is tender.
  • Add potatoes your cubed potatoes and return to a boil. lower the heat cover and simmer another 1 1/2hour longer until potatoes are cooked. Add the  cornstarch and water until blended in and  smooth stir into stew. Bring to a boil cook and stir  well for 4 minutes more until thickened, add the  peas heat through. Makes about  12-15 servings  This can be frozen for later use. 


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