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The Talon House

Irish Stew


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Irish Stew

1 cup Burgundy or other dry red wine

1 clove garlic, minced

2 bay leaves

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon dried whole thyme

3 pounds lean beef for stewing, cut into 1-inch cubes

1/4 cup olive oil

2 (10 1/2 ounce) cans condensed broth, undiluted

6 carrots, scraped and cut into 2-inch slices

12 small boiling onions

6 medium 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 medium heat; brown beef in oil. Add broth and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours.

Add carrots, onions and potatoes. Cover and cook 30 minutes.

Makes 2 1/2 quarts.

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