Ingredients
1
1/4 pounds stew beef, cut into 1-inch pieces
6
large garlic cloves, minced
8
cups beef stock or canned beef broth
1
tbsp Worcestershire sauce
2
tbsp (1/4 stick) butter
3
pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
2
cups 1/2-inch pieces peeled carrots
2
tbsp chopped fresh parsley
Directions
1.
Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 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.
2.
Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté 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.
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