IRISH BEEF STEW

Prep Time: 40 minutes

Cook Time: 3¼ hours

Yield: 15 servings (3¾ quarts)

1. In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.

2. 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.

3. In the same pot, sauté 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.

4. 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, then stir into stew. Bring to a boil, cook and stir until thickened, about 2 minutes. Add peas and heat through. Discard bay leaves.

8 bacon strips, diced

⅓ cup all-purpose flour

1 tsp salt

½ 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

¼ 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

2 lbs Yukon Gold potatoes, cut into 1-in. cubes

2 tbsp cornstarch 2 tbsp cold water

1 cup frozen peas

NUTRITIONAL INFORMATION

Amount Per Serving: (1 cup): 301 calories, 13 g fat, 66 mg cholesterol, 441 mg sodium, 21 g carbohydrate, 3 g sugars, 2 g fibre, 23 g protein.

“Rich and hearty, this stew is my husband's favourite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday.” Carrie Karleen, St. Nicolas, Que.