Irish Beef Stew

Here is a recipe I've conducted between a few similar like recipes and discovered really my own creation. This is great for any rainy like day, or even two. As this recipe will provide more then enough unless you happen to have company over. As always this is definitely one of those better the next day kind of dishes, so if you feel, you may store this in the fridge for one or two days before eating it once you have prepared this dish. I personally enjoy making this dish in the winter time, and around St. Patty's day, as it is fitting to both. You will be not only impressed with your self, but happy to realize how easy this recipe actually was. And in the mean time while this is in its stewing process, you can even whip up some delicious beer bread to go along with!

2 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
1/4 cup olive oil
1 bottle Guinness beer
4 cups beef broth (or beef stock)
4 tablespoons tomato paste
2 1/2 tablespoons sugar
1 tablespoon dried thyme or 5 stems of fresh plucked thyme
4 bay leaves
1 tablespoon ground black pepper
2 tablespoons Worcestershire sauce
2 tablespoons/ 1/4 stick butter
2 cups 1/2-inch pieces peeled carrots
1 large white onion chopped
3 large russet potatoes,  cut into 1/2-inch chunks
4-5 tablespoons chopped fresh parsley


Begin with heating the oil in a dutch oven styled pot or heavy large pot over medium-high heat. Then add the beef and sauté it until brown on all sides, for approximately 5 minutes or so. Add your minced garlic and sauté it up for 1 minute. Now you will add your beef broth, beer, sugar, tomato paste, Worcestershire, thyme and bay leaves.
Give the ingredients a nice stir to ensure all are mixed together.  Bring  the mixture to a boil, and once it gets there, reduce the heat to medium-low, then cover and simmer the stew for about 1 hour, stirring on occasion.
In the mean time, in a separate large pot, melt the butter over medium heat. Go ahead and add the onion, potatoes, and carrots. Sauté them until golden, which should take close up to 20 minutes. Remove from heat and add vegetables to the beef stew. Simmer uncovered until both veggies and the meat are very tender, (about 40 minutes).
Search through and locate bay leaves then discard. Tilt the pan and try to spoon off as much fat as possible.
salt to taste. Once you serve the stew into a dish you may garnish each bowl with a decent sprinkle of the parsley.