Irish Stew

1 cup Burgundy or other dry red wine
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground 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 ounce) cans condensed broth, undiluted
6 carrots, scraped and cut into 2-inch slices
12 small boiling onions
6 medium potatoes, peeled

Combine first 6 ingredients; pour over beef in a shallow dish.
Cover and refrigerate 8 hours.

Drain meat, reserving marinade.
Remove and discard bay
leaves.

Heat oil in a Dutch oven over medium heat; brown beef in oil.
Add broth and reserved marinade; bring to a boil.
Cover, reduce
heat, and simmer 1 1/2 hours.

Add carrots, onions and potatoes.
Cover and cook 30 minutes.

Makes 2 1/2 quarts.

Irish Stew (Ballymaloe)

3 pounds lamb neck chops or other cut of lamb with bones
4 carrots
4 medium size onions
1 tablespoon butter fat of some type-lamb, beef or oil
4 large potatoes
Salt and pepper
2 1/2 cups stock or water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Add fat to the pan.
If adding oil, just heat.
If fat such as
bacon fat, heat until it melts.

Peel the onions, potatoes and carrots.
Cut the carrots and
onions into quarters.

Cut the meat into 8 pieces; cutting of any excess fat.
Bones
need not be removed.
Brown the meat in fat until just browned and
repeat with onions and carrots.
Add stock (use whatever stock is on
hand or water) and season.
If using canned stock, watch the salt as
you won’t need much.
Place the whole potatoes on top.
Cover and
simmer gently until the meat is cooked, about 2 hours.

Pour off the cooking liquid and de-fat.

Reheat just the broth in another saucepan.
Taste for seasoning.
Add in butter, chives and parsley.
Pour over stew and serve.