Wednesday, April 2, 2008

Irish Stew

Prepared by Theresa

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.

Category: Irish Night, Carol's Place March 2008

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