IRISH STEW

1 cup Burgundy wine or dry red wine
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried whole thyme
3 lbs lamb (can substitute lean beef for stewing)
1/4 cup olive oil
2 (10 ounce) cans beef broth, undiluted
6 carrots, cut into 2 ",slices
12 small boiling onions
6 medium potatoes, peeled and halved

Combine first 6 ingredients. Pour over meat in a shallow dish. Cover and refrigerate for at least 6-8 hours. Drain meat, reserving marinade. Discard bay leaves. Heat oil in a Dutch oven over medium heat; brown meat in oil. Add consomme and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Add carrots, onions, and potatoes; cover and cook another 30 minutes.

-- Karen (mountains_mama2@hotmail.com), March 17, 2002