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Irish Stew


  • Irish Stew
    Irish Stew

    One and a halfcup Burgundy or any other Dry Red Wine

  • 1 Garlic Clove, minced
  • Two Bay Leaves
  • 1 teaspoon Coarse Salt
  • 1/2 teaspoon Fresh Ground Black Pepper
  • 1/4 teaspoon Dried Whole Thyme
  • Three pounds Lean Beef for stewing, cut in to 1-inch cubes
  • 1/4 cup Olive Oil
  • 2 (10-1/2 oz .) cans Condensed Beef Broth, undiluted
  • 6 Carrots, scraped and reduce into 2-inch slices
  • 12 small Boiling Onions
  • Six medium New Potatoes, peeled as well as quartered

How to make Irish Stew

  • Add dry red wine, minced garlic, bay leaves, salt, pepper, as well as dried thyme to small bowl.
  • Whisk to combine.
  • Location beef cubes within shallow cooking meal. Pour marinade over beef.
  • Include baking dish with plastic wrap as well as refrigerate minimal 8 hrs.
  • Eliminate beef through marinade. Book gravy, discarding bay leaves.
  • Include olive oil in order to stockpot. Warmth over medium warmth.
  • Dark brown beef on all sides.
  • Mix in condensed beef broth as well as set aside gravy.
  • Bring to a boil over medium-high warmth.
  • Cover, decrease heat in order to reduced and simmer An hour.
  • Mix within sliced carrots, boiling onions, as well as quartered
  • Include as well as simmer 30 minutes.
  • Irish Stew is ready to serve.