Irish Beef Stew

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• 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
• 2 medium carrots, chopped
• 1/4 cup chopped celery
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 4 cups reduced-sodium beef broth
• 1 cup dark 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 potatoes, cut into 1-inch cubes
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 can peas

Directions:

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