Irish Stew

Serves 8

2 tablespoons olive oil
2 pounds beef stew meat, cut in bite size pieces
3 cloves garlic, minced
1 sweet onion, chopped 
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups dry red wine
3 cups beef broth or stock
4 carrots, cut in 2-inch pieces
16 small new potatoes
2 stalks celery, cut in 1-inch pieces
1 teaspoon dried thyme leaves
1 Bay leaf
Salt
Ground black pepper
Fresh chives or parsley (garnish) 
 
Heat oil in a large heavy pot over medium heat. Stir in meat and cook, flipping around in the oil until barely browned. Stir in the garlic, onion, salt and pepper. Cook and stir about 5 minutes. Stir in the wine, broth, carrots, potatoes, celery, thyme and Bay leaf. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer about 2 hours, or until beef is tender. Remove Bay leaf and season to taste with salt and pepper (if needed) before serving. Fresh snipped chives or parsley or sprigs of flat leaf parsley are always a nice touch...

This recipe is shared March 13-17, 2017
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market on Lone Oak Road in Paducah, KY
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