Hello, Friends! Hope you're keeping warm as we enter the homestretch of wintertime. March means St. Patrick's Day and, around here, a big family celebration for my Foley and Kennedy clans. While we're in the final stretch of wintertime, as well, I've been meaning to pass along this great recipe for a while now, everyone who tries it loves it. Perfect comfort food for this time of year, and it makes your whole house smell heavenly while it's cooking.
1. In a medium to large saucepan (that has a lid), melt the butter over medium heat. Add the onions and the salt and cook for 8-10 minutes, stirring often. When they start to brown, add the minced garlic and sautee for another minute.
2. Add the beef. Stir to coat well with the onion mixture. Cook for 5 minutes or until the outside of the meat loses its pink color. Add the bay leaf.
3. In a small bowl, mix the remaining ingredients. Stir this mixture into the saucepan. Bring to a boil over medium high heat. Reduce the heat to LOW. Cover and simmer _without stirring_ for about 2 1/2 hours, or until meat is very tender when tested with a fork.
4. Ladel the stew into a shallow serving bowl and serve over a bed of egg noodles or rice, or with a side of crusty bread. (Depending on how thick it turns out, it makes a great sloppy joe style sandwich for leftovers!)