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Ingredients: 1/4 Cup(s) vegetable oil 1 1/4 Pound(s) stew beef; cut into 1 inch pcs 6 Tablespoon(s) garlic; minced 8 Cup(s) beef stock 2 Tablespoon(s) tomato paste 326/625 Ounce(s) sugar 3 Teaspoon(s) dried thyme 1/16 Cup(s) worcestershire sauce 2 bay leaves 1/8 Cup(s) butter 3 Pound(s) russet potato; peeled, cut into 1/2 in p 1 Cup(s) onion; chopped 2 Cup(s) carrots; 1/2 in pcs 2 Tablespoon(s) parsley; chopped Directions: Heat oil in heavy large pot over medium-high heat. Add beef and saut until brown on all sides, about 5 minutes. Add garlic and saut 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saut vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve. Contributor: epicurious.com Bon Appetit March 2001
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