Hearty Beef and Potato Stew

Ingredients:

• 1/4 cup vegetable oil
• 1 1/4 pounds stew beef, 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 1/2-inch pieces peeled carrots
• 2 tablespoons chopped fresh parsley

Directions:

1. In a large, heavy pot, heat the vegetable oil over medium-high heat. Add the stew beef and sauté until browned on all sides, about 5 minutes. Stir in minced garlic and cook for 1 minute.
2. Pour in the beef stock or broth, and stir in the tomato paste, sugar, dried thyme, Worcestershire sauce, and bay leaves. Mix well to combine. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 1 hour, stirring occasionally.
3. In another large pot over medium heat, melt the butter. Add the potatoes, onion, and carrots. Sauté the vegetables until golden, about 20 minutes.
4. Add the sautéed vegetables to the beef stew. Simmer uncovered until the vegetables and beef are very tender, about 40 minutes.
5. Remove and discard the bay leaves. Skim off any excess fat from the surface of the stew.
6. The stew can be prepared up to 2 days in advance. Cool slightly, then refrigerate uncovered until cold, then cover and refrigerate. Reheat before serving.
7. Transfer the stew to a serving bowl, sprinkle with chopped fresh parsley, and serve hot. Enjoy this comforting and hearty meal!