Irish Stew - cooking recipe

Ingredients

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

Preparation

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