°1/4 cup vegetable oil
°1 1/4 pounds stewing beef, cut in 1-
°6 large garlic cloves, minced
°8 cups beef broth or canned beef stock
°2 tablespoons of tomato paste
°1 tablespoon of sugar
°1 tablespoon of dried thyme
°1 tsp Worcestershire sauce
°1 bay leaves
°2 tsp (1/4 stick) butter
°3 pounds russet potatoes, peeled, chopped
°in 1/2 inch pieces (about 7 cups)
°1 large onion, chopped
°2 cups peeled carrots in 1/2 inch pieces
°2 tsp chopped fresh parsley
Heat the oil in a large heavy pot over medium-high heat. Add meat and sauté until browned on all sides, about 5 minutes. Add the garlic and sauté for 1 moment. Add the meat broth, tomato paste, sugar, thyme, Worcestershire sauce and inlet leaves.
Mix to consolidate. Bring the mixture to a bubble. Reduce the heat to medium-low, then, at that point, cover and simmer for 60 minutes, stirring occasionally.
Meanwhile, soften spread in another huge pot on medium heat. Add potatoes, onion and carrots. Saute vegetables until shiny, about 20 minutes. Add the vegetables to the meat stew. Bake uncovered until vegetables and burger are exceptionally tender, about 40 minutes.
Discard straight leaves. Tilt the container and scoop out the fat with a spoon. (May be ready for as long as 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to stew before serving.) Transfer stew to a serving bowl . Sprinkle with parsley and serve.