Irish Stew

Name: Irish Stew
Ingredients: 1 c. Burgundy or other red wine; 1 clove garlic, minced; 2 bay leaves; 1 tsp. salt; 1/2 tsp. pepper; 1/4 tsp. dried whole thyme; 3 lb. lean beef for stewing, cut in 1-inch cubes; 1/4 c. olive oil; 2 (10 oz.) cans condensed beef broth (undiluted); 6 carrots, scraped and cut in 2-inch slices; 12 small boiling onions or 3 medium onions, quartered; 6 medium potatoes, peeled and halved

12 ingredients

9 steps

Ingredients

1 c. Burgundy or other red wine
1 clove garlic, minced
2 bay leaves
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried whole thyme
3 lb. lean beef for stewing, cut in 1-inch cubes
1/4 c. olive oil
2 (10 oz.) cans condensed beef broth (undiluted)
6 carrots, scraped and cut in 2-inch slices
12 small boiling onions or 3 medium onions, quartered
6 medium potatoes, peeled and halved

Directions

1

Combine first 6 ingredients; pour over beef in shallow pan. Cover and refrigerate for 8 hours.
2

Drain meat, reserving marinade.
3

Remove and discard bay leaves.
4

Heat oil in Dutch oven over medium heat.
5

Brown beef in oil.
6

Add broth and marinade; bring to boil.
7

Cover; reduce heat and simmer for 1 1/2 hours. Add carrots, onions and potatoes.
8

Cover and cook 30 minutes. Yield:
9

2 1/2 quarts.