Instructions:

Busch Gardens Annie Grogan's Irish Stew

Source: by Chef John Reilly, Food Director, Busch Gardens - 13News Lunchbreak Tuesday, May 15, 2001

1 (2 1/2 pound) beef chuck, 1/2-inch cubes
1 1/2 teaspoons salt
1 teaspoon black pepper
3 tablespoons vegetable oil
2 cups yellow onions, chopped coarse
1 1/2 teaspoons fresh garlic, chopped
3 tablespoons all-purpose flour
1 cup Burgundy wine
2 teaspoons chicken base
2 bay leaves
1 cheesecloth
1 teaspoon thyme leaves
3 1/4 cups water
2 cups potatoes, 1/2-inch cubes
1 1/4 cups carrots, battonnet strips
1 cup frozen green peas
1/4 cup fresh parsley, minced
1 cup pearl onions
1 fresh parsley stem

Preheat oven to 240 degrees F.

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 saute.