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Irish Beef Stew

This hearty beef and bacon stew is packed with rich flavors from tender Keystone Beef, savory bacon, and a medley of vegetables simmered in a dark stout broth. Perfect for cozy nights, it’s thickened to perfection and finished with a touch of sweetness from peas for a comforting, satisfying meal.

Ingredients

  • 8 Bacon strips, diced
  • 1/3 cup All-purpose flour
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 cans of Keystone Beef
  • 1 lb whole fresh Mushrooms, quartered
  • 2 medium Carrots, chopped
  • 1/4 cup chopped Celery
  • 1 Tbsp Canola oil
  • 4 Garlic cloves, minced
  • 1 tsp Tomato paste
  • 4 cups reduced-sodium Beef broth
  • 1 cup dark stout Beer or additional reduced-sodium beef broth
  • 2 Bay leaves
  • 1 tsp Dried thyme
  • 1 tsp Dried parsley flakes
  • 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

Steps

  1. In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. 
  2. In a large shallow dish, combine flour, salt and pepper. Add beef and warm up in the bacon drippings. Remove and set aside.
  3. In the same pot, saute 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, bay leaves, thyme, parsley and rosemary. 
  4. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  5. Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. 
  6. 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.

 

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