Ingredients:
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
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