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Irish Stew

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


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

Makes 2 1/2 quarts.


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