Irish Beef Stew

• 1/4 cup vegetable oil
• 1 1/4 lbs stewing beef, cut into 1 inch pieces
• 1 garlic, bud peeled and cut the cloves into large chunks
• 8 cups beef stock or 8 cups canned beef broth
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 3/4 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons butter
• 3 lbs potatoes, peeled and cubed . 5 inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups carrots, peeled and cubed, . 5 inch pieces
• 2 tablespoons chopped fresh parsley
• 2 tablespoons cornstarch

1. Heat oil in heavy large pot over medium-high heat.
2. Add beef and saute 1 minute uncovered.
3. Add beef stock, tomato paste, sugar, thyme, worcestershire sauce and bay leaves.
4. Stir to combine and bring to a boil.
5. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
6. ---------------.
7. Meanwhile, melt butter in another large pot over medium heat.
8. Add potatoes, onion and carrots.
9. Saute vegetables until golden, about 20 minute.
10. Add vegetables to beef stew.
11. (Optional) mix corn starch in 1 or 2 tablespoons cold water. Add to stew and stir thoroughly to thicken broth.
12. Simmer uncovered until vegetables and beef are very tender.
13. Discard bay leaves, let cool then tilt pan and spoon off fat.
14. Can be made in morning or day before.
15. Heat, sprinkle with parsley and serve.

vegetable oil, stewing beef, garlic, beef stock, tomato paste, sugar, thyme, worcestershire sauce, bay leaves, butter, potatoes, onion, carrots, parsley, cornstarch

Taken from www.food.com/recipe/irish-beef-stew-183782 (may not work)