Instructions: 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 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 saute 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 to 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 simmer.

Add meat and return to a simmer. Cover and place in oven at 240 degrees 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- by 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. Annie Grogans Irish Soda Bread (see recipe) goes well with this dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.