Irish Stew

You are going to want to make twice as much as you think you'll need for dinner. This meal is so delicious you can serve it as leftovers repeatedly without any complaints. It has everything the body craves, in one mouth-watering bowl.

• Difficulty: Medium

Ingredients

• 3 lb beef or lamb (cubed)
• 1/2 cup flour
• 4 tbsp olive oil
• 3 crushed garlic cloves
• 2 qt beef broth
• 1/2 cup red wine
• 8-10 carrots (cut in rounds)
• 6 potatoes (cubed)
• 2 sweet onions (cubed)
• 2 celery ribs (cut)
• salt and pepper
• 1 tsp oregano
• 1 -2 cans button mushrooms

Instructions

1. *In a dutch oven pot on the stove top, heat the olive oil and garlic. Coat meat cubes in flour, brown/braise in the olive oil and crushed garlic until the outside is brown. Add the broth, stirring to mix in the flour. Add all the other ingredients.
2. *Put on the lid and put the dutch oven in an oven preheated to 350 degrees, or cook it at a simmer on the stove top until the vegetables are soft and done through. There isn’t much liquid, so be careful not to scorch it. Keep the heat just high enough to simmer when the lid is on. Simmer about 2 hours.
3. *Fifteen minutes before serving, add the mushrooms. *You can double the amount of mushrooms if you like them. Serve with Black Bread and butter.