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What you will need!
6 slices bacon, diced - I usually do a whole package (don't judge!) 1/3 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon ground allspice 2 1/2 pounds cubed beef stew meat 4 carrots, peeled and cut diagonally into 1-inch pieces 4 large onions, cut into eighths 1/2 - 1 cup frozen or fresh peas 2-3 cloves garlic, chopped 1/4 cup minced fresh parsley 1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram 1 bay leaf 1 (12 fluid ounce) can or bottle Irish stout beer
Place the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet.
Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture.
Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides.
Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker.
Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet.
Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on low setting until the meat is very tender, 7-8 hours.
*Beef broth can be used for beer as a non-alcoholic substitute.
FOR THE GARLIC MASHED POTATOES
2 pounds russet potatoes, peeled and quartered 4 cloves garlic 1/2 cup half and half* 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper, to taste
To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.
Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
Serve stew over mash-potatoes and sprinkle with bacon pieces! Enjoy!!
Notes:
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
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