Directions

• In a stock pot, cook bacon over medium heat until crisp. Using a
• slotted spoon, remove to paper towels. In a large resealable plastic
• bag, combine the flour, salt and pepper. Add beef, a few pieces at a
• time, and shake to coat. Brown beef in the bacon drippings. Remove
• and set aside.
• In the same pan, 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 pan. Bring to a boil. Reduce
• heat; cover and simmer for 2 hours or until beef is tender.
• 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 for 2
• minutes or until thickened. Add peas; heat through. Discard bay
• leaves. Yield: 15 servings (3-3/4 quarts).