Irish Beef Stew

1/4 cup olive oil
2 pounds stew beef, cut into 1 inch pieces
8 cloves of garlic, minced
6 cups beef stock
1 cup of guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon of sugar
1 tablespoon dried thyme
1 tablespoon worchestershire sauce
2 bay leaves
2 tablespoons
7 cups russet potatoes, peeled, but into 1/2 inch pieces
1 large onion
3 cups 1/2 inch pieces peeled carrots
salt and pepper to taste
2 tablespoons chopped fresh parsley

1.Heat olive oil in heavy large pot over med.-high heat.Add beef and saute until brown on all sides, about 5 minutes.Add garlic and saute 1 minute.Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves.Stir to combine.Bring mixture to a boil. Reduce heat to med-low, then cover and simmer 1 hour, stirring occasionally.
2.While the meat and stock is simmering, melt butter in another large pot over med heat.Add potatoes, onion and carrots.Saute vegetables until golden brown, 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.

Makes 12 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SERA_NINA.