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Ingredients
- 2 1/2 lb beef chuck cut 1/2" cubes
- 1 1/2 tsp salt
- 1 tsp freshly-grnd black pepper
- 3 Tbsp. vegetable oil
- 2 c. coarsely-minced yellow onions
- 1 1/2 tsp minced fresh garlic
- 3 Tbsp. all-purpose flour
- 1 c. Burgundy wine
- 2 tsp chicken base
- 2 x bay leaves
- 1 x cheesecloth
- 1 tsp thyme leaves
- 3 1/4 c. water
- 2 c. potatoes in 1/2" cubes
- 1 1/4 c. carrots in battonnet strips
- 1 c. frzn green peas
- 1/4 c. chopped fresh parsley chopped
- 1 c. pearl onions
- 1 x fresh parsley stem
Directions
- Preheat oven to 240 degrees.
- Heat 1/2 of oil in large oven-proof Dutch oven on stove at medium-high heat. Dredge beef cubes with salt and peeper. Add in meat in Dutch oven and brown on all sides. Meat should cook till it begins to turn dark brown. Don't allow meat to burn. Remove meat and reserve.
- Heat remainder of oil in Dutch oven. Add in onions and saute/fry till they begin to brown. Add in garlic and continue to cook for 30 seconds. Don't cook garlic for more than 30 seconds, as it will burn. Stir in flour and cook till lightly colored (3 to 4 min).
- Wrap bay leaves and thyme in cheesecloth and tie off end.
- Add in wine, scraping up any residue stuck to bottom of Dutch oven. Mix chicken base with warm water (1 tsp. base to each c. of water). Add in chicken stock, bay leaves, and thyme and bring to a simmer.
- Add in meat and return to a simmer. Cover and place in oven at 240 degrees for one hour. Add in remaining water and allow to simmer for another 1 hour and 30 min.
- Peel potatoes and cut into 1/2-inch cubes. Peel carrots and cut into 1- by 1/4-inch strips. Twenty min before stew is finished, steam potatoes and carrots for 10 min. Stir cooked vegetables into stew. Add in peas and pearl onions, cover and allow to stand for 5 min.
- Stir in parsley and remove bay leaves. Garnish with fresh parsley. Annie Grogan's Irish Soda Bread (see recipe) goes well with this dish.
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