Recipe for cooking irish stew
Recipes from Ireland :: Irish Main Dishes Meat
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 lbs. lean beef for stewing, cut into 1-in. cubes
1/4 c. olive oil
2 (10 1/2 ounce) cans condensed broth, undiluted
6 carrots, scraped and cut into 2-in. slices
12 small boiling onions
6 med. potatoes, peeled
Combine first 6 ingredients; pour over beef in a shallow dish. Cover and refrigerate 8 hours.
Drain meat, reserving marinade. Remove and discard bay leaves.
Heat oil in a Dutch oven over med. heat; brown beef in oil. Add broth and reserved marinade; let it come to a boil. Cover, reduce heat, and simmer 1 1/2 hours.
Add carrots, onions and potatoes. Cover and cook 1/2 an hour.
Makes 2 1/2 quarts.
