Irish Stew

• 1 c. Burgundy or other red wine
• 1 clove garlic, minced
• 2 bay leaves
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. dried whole thyme
• 3 lb. lean beef for stewing, cut in 1-inch cubes
• 1/4 c. olive oil
• 2 (10 oz.) cans condensed beef broth (undiluted)
• 6 carrots, scraped and cut in 2-inch slices
• 12 small boiling onions or 3 medium onions, quartered
• 6 medium potatoes, peeled and halved

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

red wine, clove garlic, bay leaves, salt, pepper, thyme, lean beef, olive oil, condensed beef broth, carrots, boiling onions, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=634248 (may not work)