Doufeu Irish Beef Stew - cooking recipe

Ingredients

3 bay leaves
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried thyme
1 1/2 cups red wine
3 garlic cloves, minced
2 lbs lean beef or 2 lbs lamb, for stew
1 cup flour
1/4 cup olive oil
10 ounces beef broth
12 carrots, peeled and sliced
5 turnips, peeled and quartered
12 small boiling onions, peeled (easier if boiled for 5 minutes then cooled)
2 tablespoons fresh parsley
pepper
seasoning salt

Preparation

Combine first 6 ingredients and pour over meat in a shallow dish.
Cover and place in refridgerator to marinate for at least 8 hours.
Preheat oven to 350 degrees F.
Remove meat from marinade and dredge pieces in flour.
Heat olive oil in Doufeu on stovetop.
Drop meat into heated oil and brown on all sides.
Pour in remaining marinade and add beef broth.
Let it come to a boil, then remove from heat.
Add onions, carrots, turnips (or potatoes if you prefer), parsley, seasoning salt and pepper (I cover all the vegetables in pepper, stir them a little, then cover them in pepper again.).
Fill doufeu lid with ice, then place in oven for 2 hrs and 45 minutes.
Enjoy with a nice Irish soda bread or old fashioned corn bread.