Recipe: Irish Stew

Hi Lesli;
I found this recipe on the net. It doesn't have wine, but does have Guinness, dont know why you couldn't also add some wine.
Dubliner's Irish Beef Stew with Colcannon Potatoes
-The Dubliner's "New Taste of Ireland" recipe


2 pounds stew beef, cut in two inch cubes
1/4 cup beef broth
1/2 cup Guinness stout
1 large onion, sliced
2 minced garlic cloves
2 teaspoons chopped parsley
3 tablespoons flour
seasoning pouch-1 large bay leaf, 1 teaspoon dried thyme, 1 teaspoon rosemary, tied in cheesecloth
2 tablespoons each of olive oil and melted butter, combined
2 large carrots, peeled and quartered
Salt and pepper to taste
In a pan over medium high heat, saute onions in butter and oil until golden. Add beef and brown on all sides. Stir in garlic. Sprinkle parsley and flour over beef. Add seasoning pouch and simmer for 2-3 minutes, stirring constantly. Lower heat and add beef broth and Guinness and simmer for 1 minute. Add carrots. Cover and simmer for 1 to 1 1/2 hours, until beef is tender. If more liquid is needed, add more broth, not Guinness. Add salt and pepper to taste and serve topped with Colcannon potatoes.
Colcannon Potatoes
-a favorite traditional Irish dish


3 pounds potatoes
1 small head of cabbage
1 cup milk
6 scallions, chopped
butter
Peel, boil and mash potatoes. Boil cabbage. In milk, boil scallions. Whip milk, scallions and cabbage into the potatoes. Add salt and pepper to taste. Serve hot with pats of butter on top. Spoon over Irish stew.