St. Patrick's Irish Beef Stew

Ingredients

• 8 bacon strips, diced
• 1/3 cup all-purpose flour
• 1/2 teaspoon pepper
• 3 pounds beef stew meat, (cut into 1 inch cubes)
• 1 pound whole fresh mushrooms, cut in half
• 3 medium leeks, chopped using only white portion
• 3 medium carrots, chopped
• 1/4 cup chopped celery
• 1 1/2 tablespoon canola oil
• 3 garlic cloves, minced
• 1 tablespoon  seasoned tomato paste
• 4 cups  beef broth salt free
• 1 cup dark stout beer
• 1 teaspoon dried thyme
• 1 1/2 teaspoon dried parsley flakes
• 1 teaspoon dried rosemary flakes
• 2 pounds Yukon Gold potatoes, cut into cubes
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 cup frozen peas

Directions

• In a large  pot, cook bacon until crisp. Remove bacon once done with fork, add to paper towels. In a large zip lock plastic bag, combine the flour, and pepper, add the beef cubed, a few pieces at a time, shake to coat well. Brown the beef in the bacon drippings. Remove and set aside.
• In the same pan, sauté  mushrooms, leeks, carrots and celery in oil until tender, add garlic and cook 3 minutes longer, add  tomato paste and blended well. Slowly add the broth, beer, thyme, parsley and rosemary.  Now add the beef and bacon to pan and bring to a boil. Lower the heat and cover to simmer for 2 1/2 hours till beef is tender.
• Add potatoes your cubed potatoes and return to a boil. lower the heat cover and simmer another 1 1/2hour longer until potatoes are cooked. Add the  cornstarch and water until blended in and  smooth stir into stew. Bring to a boil cook and stir  well for 4 minutes more until thickened, add the  peas heat through. Makes about  12-15 servings  This can be frozen for later use.