IRISH STEW
(Alcohol will evaporate in heat)
Ingredients:
1 cup Burgundy wine or dry red wine
1 clove garlic, 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 “, slices
12 small boiling onions
6 medium potatoes, peeled and halved
Directions:
Combine first 6 ingredients.
Pour over meat in a shallow dish.
Cover and refrigerate for at least 6-8 hours.
Drain meat, reserving marinade.
Discard bay leaves.
Heat oil in a Dutch oven over medium heat; brown meat in oil.
Add consomme and reserved marinade; bring to a boil.
Cover, reduce heat, and simmer 1 1/2 hours.
Add carrots, onions, and potatoes; cover and cook another 30 minutes.
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