Categories: Soup

Ingredients

• 8 bacon strips, diced
• 1/3 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 lbs. beef stew meat, cut into 1-inch 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 beef broth
• 1 cup dark stout beer or additional beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp dried rosemary, crushed
• 2 lbs. Yukon Gold potatoes, cut into 1-inch cubes
• 2 tbsp cornstarch
• 2 tbsp cold water
• 1 cup frozen peas

Directions

1. 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.

Email to a friend | Print this recipe | Back