Irish Beef Stew

Directions

1. 1
   In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large resealable plastic bag, combine flour, salt and pepper.
2. 2
   Add beef, a few pieces at a time, and shake to coat. Brown beef in the bacon drippings.
3. 3
   Remove and set aside.
4. 4
   In the same pan, saute the mushrooms, leeks, carrots and celery in oil until tender.
5. 5
   Add garlic; cook 1 minute longer. Stir in tomato paste until blended.
6. 6
   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.
7. 7
   Add potatoes. Return to a boil. Reduce heat; cover and simmer 1 hour longer or until potatoes are tender.
8. 8
   Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. 9
   Add peas; heat through. Discard bay leaves.