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