Irish Beach Stew

Makes 15 one-cup servings. Rich and hearty beach that is incredibly tender. This is an ideal fall and winter hearty meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

In the same pot, sauté mushrooms, leeks, carrots, and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, bay leaves, thyme, parsley and rosemary. Return the beef and the bacon to the pot. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beef is tender.

Step 3

Add potatoes. Return to a boil. Reduce heat; cover and simmer 1 hour longer or until potatoes are tender. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 2 minutes. Add peas; heat through. Discard bay leaves.