INGREDIENTS
1
4 lbs stew beef, cut into 1" pieces
1/2
pieces 2 cups carrots
4
Bay leaves
7
Garlic cloves, large
1
Parsley, fresh
2
lbs Russet potatoes
1 tbsp
Thyme, dried
1
Yellow onion, large
6 cups
Beef stock or broth
3 tbsp
Tomato paste
2 tbsp
Worcestershire sauce
1
Salt and pepper
1 1/2 tbsp
Sugar
2 tbsp
Olive oil
2 tbsp
Butter
1 cup
Guinness stout beer
1 cup
Red wine