Irish Stew

Yield: 2 1/2 quarts

Ingredients

• 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 beef broth, undiluted
• 6 carrots, scraped and cut into 2 inch slices
• 12 small boiling onions
• 6 medium potatoes, peeled and halved

Instructions

1. Combine first 6 ingredients; pour over beef in a shallow dish. Cover and refrigerate 8 hours.
2. Drain meat, reserving marinade. Remove and discard bay leaves.
3. Heat oil in a Dutch oven over medium heat; brown beef in oil.
4. Add broth and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours.
5. Add carrots, onions and potatoes. Cover and cook 30 minutes.