Doufeu Irish Beef Stew
- Ready In:
- 3hrs 15mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 3 bay leaves
- 4.92 ml salt
- 4.92 ml pepper
- 1.23 ml dried thyme
- 354.88 ml red wine
- 3 garlic cloves, minced
- 907.18 g lean beef or 907.18 g lamb, for stew
- 236.59 ml flour
- 59.14 ml olive oil
- 283.49 g 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)
- 29.58 ml 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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