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  1. 31 pm

  2. Busch Gardens - 13

  3. 1 (2 1/2 pound) beef chuck, 1/2-inch cubes

  4. 1 1/2 teaspoons salt

  5. 1 teaspoon black pepper

  6. 3 tablespoons vegetable oil

  7. 2 cups yellow onions, chopped coarse

  8. 1 1/2 teaspoons fresh garlic, chopped

  9. 3 tablespoons all-purpose flour

  10. 1 cup Burgundy wine

  11. 2 teaspoons chicken base

  12. 2 bay leaves

  13. 1 cheesecloth

  14. 1 teaspoon thyme leaves

  15. 3 1/4 cups water

  16. 2 cups potatoes, 1/2-inch cubes

  17. 1 1/4 cups carrots, battonnet strips

  18. 1 cup frozen green peas

  19. 1/4 cup fresh parsley, minced

  20. 1 cup pearl onions

  21. 1 fresh parsley stem

  22. Preheat oven to 240 degrees F.

  23. 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.

  24. 30 seconds. DO NOT cook garlic for more than

  25. 30 seconds, as it will burn. Stir in flour and cook until lightly colored (3-4 minutes).

  26. Wrap bay leaves and thyme in cheesecloth and tie off end.

  27. 1 teaspoon base to each cup of water

  28. 240 degrees F for one hour. Add remaining water and allow to simmer for another

  29. 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.

  30. Irish Soda Bread goes well with this dish.

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