Heat 1/2 of oil in large ovenproof Dutch oven on stove at medium-high
heat. Dredge beef cubes with salt and peeper. Add meat in Dutch
oven and brown on all sides. Meat should cook until it begins to
turn dark brown. DO NOT allow meat to burn. Remove meat and reserve.
Heat remainder of oil in Dutch oven. Add onions and sauté until
they begin to brown. Add garlic and continue to cook for 30 seconds.
DO NOT cook garlic for more than 30 seconds, as it will burn. Stir
in flour and cook until lightly colored (3-4 minutes).
Wrap bay leaves and thyme in cheesecloth and tie off end.
Add wine, scraping up any residue stuck to bottom of Dutch oven.
Mix chicken base with hot water (1 teaspoon base to each cup of
water). Add chicken stock, bay leaves, and thyme and bring to a
Add meat and return to a simmer. Cover and place in oven at 240
degrees F for one hour. Add remaining water and allow to simmer
for another 1 hour and 30 minutes. Peel potatoes and cut into 1/2-inch
cubes. Peel carrots and cut into 1 x 1/4-inch strips. Twenty minutes
before stew is finished, steam potatoes and carrots for 10 minutes.
Stir cooked vegetables into stew. Add peas and pearl onions, cover
and allow to stand for 5 minutes. Stir in parsley and remove bay
leaves. Garnish with fresh parsley.
Irish Soda Bread goes well with this dish.
Source: by Chef John Reilly, Food Director, Busch Gardens