Traditional Irish Beef Stew

Ingredients:

• 1/4 cup vegetable oil
• 1 1/4 pounds beef stew meat, cut into 1-inch pieces
• 6 large garlic cloves, minced
• 8 cups beef stock or canned beef broth
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled and cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups carrots, peeled and cut into 1/2-inch pieces
• 2 tablespoons chopped fresh parsley

Instructions:

1. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
2. Pour in the beef stock or broth and add the tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine and bring the mixture to a boil. Reduce the heat to medium-low, cover, and let it simmer for 60 minutes, stirring occasionally.
3. Meanwhile, melt the butter in another large pot over medium heat. Add the potatoes, onion, and carrots. Sauté the vegetables until golden, about 20 minutes.
4. Add the sautéed vegetables to the simmering beef stew. Continue to cook uncovered until the meat and vegetables are very tender, about 40 minutes.
5. Remove the bay leaves from the stew. Tilt the pot and skim off any excess fat. (The stew can be prepared up to 2 days in advance. Allow it to cool slightly, refrigerate uncovered until cold, then cover and store. Reheat before serving.)
6. Transfer the stew to a serving bowl, sprinkle with chopped parsley, and serve.

Enjoy your meal!