Irish Beef Stew

Recipe from Oxmoor House

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  • 3 pounds lean beef for stewing, cut into 1-inch cubes
  • 3 tablespoons vegetable oil
  • 1 tablespoon lemon-pepper marinade
  • 1 teaspoon garlic powder
  • 1 teaspoon dried whole oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 4 beef bouillon cubes
  • 4 cups hot water
  • 1 cup Burgundy or other dry red wine
  • 8 medium carrots, scraped and cut into 1-inch thick slices
  • 8 medium Irish potatoes, peeled and cut into 1-inch cubes
  • 4 stalks celery, cut into 1-inch pieces
  • 4 medium onions, coarsely chopped


  1. Brown beef in oil in a large Dutch oven over medium heat. Drain off any excess oil. Stir in spices, bouillon cubes, water, and wine. Bring to a boil and cover; reduce heat and simmer 30 minutes.
  2. Add vegetables; cover and simmer 1 1/2 hours.
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