Doufeu Irish Beef Stew
- Ready In:
- 3hrs 15mins
- Ingredients:
- 16
- Serves:
-
6-8
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
directions
- 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.
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