Irish Lamb Or Beef Stew

• 1 cup Burgundy wine or 1 cup dry red wine
• 1 garlic clove, minced
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried whole thyme
• 3 lbs lamb (can substitute lean beef for stewing)
• 1/4 cup olive oil
• 2 (10 ounce) cans beef broth, undiluted
• 6 carrots, cut into 2-inch, slices
• 12 small boiling onions
• 6 medium potatoes, peeled and halved

1. Combine first 6 ingredients.
2. Pour over meat in a shallow dish.
3. Cover and refrigerate for at least 6-8 hours.
4. Drain meat, reserving marinade.
5. Discard bay leaves.
6. Heat oil in a Dutch oven over medium heat; brown meat in oil.
7. Add consomme and reserved marinade; bring to a boil.
8. Cover, reduce heat, and simmer 1 1/2 hours.
9. Add carrots, onions, and potatoes; cover and cook another 30 minutes.

wine, garlic, bay leaves, salt, pepper, thyme, lamb, olive oil, beef broth, carrots, boiling onions, potatoes

Taken from www.food.com/recipe/irish-lamb-or-beef-stew-19567 (may not work)