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1
Preheat oven to 240 degrees.
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2
Heat 1/2 of oil in large oven-proof Dutch oven on stove at medium-high heat.
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3
Dredge beef cubes with salt and peeper.
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4
Add in meat in Dutch oven and brown on all sides.
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5
Meat should cook till it begins to turn dark brown.
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6
Don't allow meat to burn.
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7
Remove meat and reserve.
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8
Heat remainder of oil in Dutch oven.
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9
Add in onions and saute/fry till they begin to brown.
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10
Add in garlic and continue to cook for 30 seconds.
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11
Don't cook garlic for more than 30 seconds, as it will burn.
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12
Stir in flour and cook till lightly colored (3 to 4 min).
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13
Wrap bay leaves and thyme in cheesecloth and tie off end.
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14
Add in wine, scraping up any residue stuck to bottom of Dutch oven.
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15
Mix chicken base with warm water (1 tsp.
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16
base to each c. of water).
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17
Add in chicken stock, bay leaves, and thyme and bring to a simmer.
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18
Add in meat and return to a simmer.
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19
Cover and place in oven at 240 degrees for one hour.
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20
Add in remaining water and allow to simmer for another 1 hour and 30 min.
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21
Peel potatoes and cut into 1/2-inch cubes.
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22
Peel carrots and cut into 1- by 1/4-inch strips.
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23
Twenty min before stew is finished, steam potatoes and carrots for 10 min.
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24
Stir cooked vegetables into stew.
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25
Add in peas and pearl onions, cover and allow to stand for 5 min.
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26
Stir in parsley and remove bay leaves.
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27
Garnish with fresh parsley.
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28
Annie Grogan's Irish Soda Bread (see recipe) goes well with this dish.
