"Mora na maidine dhuit" ... Top Of The Morning To You!

In honor of "Longing For Home" this week, we felt like we needed to add a little "Irish" to our day!  Here's the perfect cozy-night-in, curl-up-with-a-good-book meal.  There's something about stew + home + reading, that = PERFECT!  And to make it even that much better ... a dash of Irish and the "luck of the Irish" will be in your home!  ENJOY!!!

Irish Beef Stew Recipe

TOTAL TIME: Prep: 40 min. Cook: 3-1/4 hours

Ingredients

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

3 medium leeks (white portion only), chopped

2 medium carrots, chopped

1/4 cup chopped celery

1 tablespoon canola oil

4 garlic cloves, minced

1 tablespoon tomato paste

4 cups reduced-sodium beef broth

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

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Directions

In a stock pot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Brown beef in the bacon drippings. Remove and set aside.

In the same pan, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer/additional 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.

Add potatoes. Return to a boil. Reduce heat; cover and simmer 1 hour longer or until potatoes are tender. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add peas; heat through. Discard bay leaves.

Yield: 15 servings (3-3/4 quarts).

Check the recipe here: