Recipe for cooking irish stew

Soups for Salads :: Stews

Irish Stew

1 C. Burgundy or other dry red wine
1 clove garlic, minced
2 bay leaves
1 tsp. salt
1/2 tsp. freshly-ground pepper
1/4 tsp. dried whole thyme
3 lb. lean beef for stewing, cut into 1-in. cubes
1/4 C. extra virgin olive oil
2 (10 1/2 oz.) cans condensed beef broth, undiluted
6 carrots, scraped and cut into 2-in. slices
12 sm. boiling onions
6 med. potatoes, peeled and halved

Mix together first 6 ingredients; pour over beef in a shallow dish. Cover and refrigerate 8 hr.. Drain meat, reservings marinade. Remove and discard bay leaves. Heat oil in a Dutch oven over med. heat; brown beef in oil. Add broth and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hr.. Add carrots, onions and potatoes. Cover and cook 30 min.

Makes approximately 2 1/2 qt..