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Irish Stew
1 cup Burgundy or other Dry Red Wine
1 Garlic Clove, minced
2 Bay Leaves
1 teaspoon Coarse Salt
1/2 teaspoon Fresh Ground Black Pepper
1/4 teaspoon Dried Whole Thyme
3 pounds Lean Beef for stewing, cut into 1-inch cubes
1/4 cup Olive Oil
2 (10-1/2 ounces) cans Condensed Beef Broth, undiluted
6 Carrots, scraped and cut into 2-inch slices
12 small Boiling Onions
6 medium New Potatoes, peeled and quartered


1. Add dry red wine, minced garlic, bay leaves, salt, pepper, and dried thyme to small bowl.

2. Whisk to combine.

3. Place beef cubes in shallow baking dish. Pour marinade over beef.

4. Cover baking dish with plastic wrap and refrigerate minimum 8 hours.

5. Remove beef from marinade. Reserve marinade, discarding bay leaves.

6. Add olive oil to stockpot. Heat over medium heat.

7. Brown beef on all sides.

8. Stir in condensed beef broth and reserved marinade.

9. Bring to a boil over medium-high heat.

10. Cover, reduce heat to low and simmer 60 minutes.

11. Stir in sliced carrots, boiling onions, and quartered

12. Cover and simmer 30 minutes.

Preparation Time: Serves:
Recipe Origin: United States
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