1/4 cup vegetable oil
1 1/4 pounds OF 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, 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
Heat oil in weighty huge pot over medium-high intensity. Add meat and sauté until brown on all sides, around 5 minutes. Add garlic and sauté 1 moment. Add meat stock, tomato glue, sugar, thyme, Worcestershire sauce and inlet leaves.
Mix to consolidate. Carry blend to bubble. Decrease intensity to medium-low, then, at that point, cover and stew 60 minutes, mixing once in a while.
In the mean time, soften spread in one more enormous pot over medium intensity. Add potatoes, onion and carrots. Sauté vegetables until brilliant, around 20 minutes. Add vegetables to meat stew. Stew uncovered until vegetables and hamburger are exceptionally delicate, around 40 minutes.
Dispose of straight leaves. Slant container and spoon off fat. (Can be ready as long as 2 days to come. Cool somewhat. Refrigerate uncovered until chilly, then cover and refrigerate. Bring to stew prior to serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.