Irish Beef Stew
Rich and hearty, this beef stew is my husband’s favorite. Served with bread, it’s an ideal cool-weather meal. —Carrie Karleen, Saint-nicolas, QC
Prep: 40 min. • Cook: 31/4 hours Makes: 15 servings (33/4 qt.)
8 bacon strips, diced 1/3 cup all-purpose flour 1 tsp. salt 1/2 tsp. pepper 3 lbs. beef stew meat, cut into 1-in. cubes 1 lb. whole fresh mushrooms, quartered 3 medium leeks (white portion only), chopped 2 medium carrots, chopped
1/4 cup chopped celery
1 Tbsp. canola oil
4 garlic cloves, minced
1 Tbsp. tomato paste
4 cups reduced-sodium
beef broth
1 cup dark stout beer or additional reduced-sodium beef broth
2 bay leaves
1 tsp. dried thyme
1 tsp. dried parsley flakes
1 tsp. dried rosemary, crushed 1. 2 lbs. Yukon Gold potatoes, cut into 1-in. cubes
2 Tbsp. cornstarch
2 Tbsp. cold water 1 cup frozen peas
In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon 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.
2. In same pan, saute mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute. Stir in tomato paste; cook 1 minute. Add broth and next 5 ingredients. Return beef and bacon to pan. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours.
3. Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour. 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.
1 CUP 301 cal., 13g fat (4g sat. fat), 66mg chol., 441mg sod., 21g carb.
(3g sugars, 2g fiber), 23g pro.