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Irish Stew




  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.

Makes 2 1/2 quarts.


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