Average Rating: 4.7TOTAL TIME: Prep: 40 min. Cook: 3-1/4 hours
YIELD: 15 servings (3-3/4 quarts).Ingredients
- 8 bacon strips, diced
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 pounds beef stew meat, cut into 1-inch cubes
- 1 pound whole fresh mushrooms, quartered
- 3 medium leeks (white portion only), chopped
- 2 medium carrots, chopped
- 1/4 cup chopped celery
- 1 tablespoon canola oil
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 cups reduced-sodium beef broth
- 1 cup dark stout beer or additional reduced-sodium beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried rosemary, crushed
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 cup frozen peas
Instructions
- 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.
- 2. 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.
- 3. 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; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.
Nutrition Facts
1 cup: 301 calories, 13g fat (4g saturated fat), 66mg cholesterol, 441mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 23g protein.
