Irish Beef Stew

1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
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
Salt and Pepper
2 tablespoons chopped fresh parsley

1 Heat olive 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, Guinness, red wine, 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 While the meet and stock is simmering, melt butter in another
large pot over medium heat. Add potatoes, onion and carrots. Sauté
vegetables until golden, about 20 minutes.

3 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. Transfer stew to serving bowl. Sprinkle with
parsley and serve. (Can be prepared up to 2 days ahead. Salt and
pepper to taste. Cool slightly. Refrigerate uncovered until cold,
then cover and refrigerate. Bring to simmer before serving.)