The Day That Everyone Is Irish (Irish Beef Stew with Bacon)

Happy St. Patrick's Day.  I made green eggs for breakfast, and for dinner, just a little taste of Irish Beef Stew with Bacon.  Enjoy!

Irish Beef Stew with Bacon

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 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
• 1 pound Yukon Gold potatoes, cut into 1-inch cubes
• 2 tablespoons cornstarch
• 2 tablespoons cold water

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. Discard bay leaves