Doufeu Irish Beef Stew

• 3 bay leaves
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 1/2 cups red wine
• 3 garlic cloves, minced
• 2 lbs lean beef or 2 lbs lamb, for stew
• 1 cup flour
• 1/4 cup olive oil
• 10 ounces beef broth
• 12 carrots, peeled and sliced
• 5 turnips, peeled and quartered
• 12 small boiling onions, peeled (easier if boiled for 5 minutes then cooled)
• 2 tablespoons fresh parsley
• pepper
• seasoning salt

1. Combine first 6 ingredients and pour over meat in a shallow dish.
2. Cover and place in refridgerator to marinate for at least 8 hours.
3. Preheat oven to 350 degrees F.
4. Remove meat from marinade and dredge pieces in flour.
5. Heat olive oil in Doufeu on stovetop.
6. Drop meat into heated oil and brown on all sides.
7. Pour in remaining marinade and add beef broth.
8. Let it come to a boil, then remove from heat.
9. Add onions, carrots, turnips (or potatoes if you prefer), parsley, seasoning salt and pepper (I cover all the vegetables in pepper, stir them a little, then cover them in pepper again.).
10. Fill doufeu lid with ice, then place in oven for 2 hrs and 45 minutes.
11. Enjoy with a nice Irish soda bread or old fashioned corn bread.

bay leaves, salt, pepper, thyme, red wine, garlic, lean beef, flour, olive oil, beef broth, carrots, boiling onions, fresh parsley, pepper, salt

Taken from www.food.com/recipe/doufeu-irish-beef-stew-414029 (may not work)