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 1/4 cup chopped celery
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
2 pounds Yukon Gold potatoes, cut into 1-inch cubes 2 tablespoons cornstarch 2 tablespoons cold water 1 cup frozen peas
Directions Heat bacon in a stockpot on medium until crisp. Transfer to paper towels with a slotted spoon. In a big shallow bowl, mix flour, salt, and pepper. Gradually add beef and coat. Brown beef in bacon fat. Remove and reserve.
Sauté mushrooms, leeks, carrots, and celery in oil in the same pot until soft. Garlic, cook 1 minute longer. Add tomato paste and mix. Pour in beer, broth, bay leaves, thyme, parsley, and rosemary. Return beef and bacon to pot. Bring to boil.
Adding potatoes. Bring back to boil. Reduce heat, cover, and cook 1 hour more to tenderize potatoes. Cornstarch and water should be smooth; mix into stew. Boil and stir until thickened, 2 minutes. Add peas and heat. Discard bay leaves.