• ¼ c vegetable oil
• 1 ¼ lbs stew beef, cubed, dredged in flour
• 1 large onion, chopped
• 2 c carrots, peeled and chopped
• 6 garlic cloves, minced
• 1 c red wine
• 6 c beef stock
• 1 bottle stout beer
• 2 T tomato paste
• 1 T sugar
• 1 T dried thyme
• 1 T worchestershire sauce
• 2 bay leaves
• 3 lbs russet potatoes, peeled and cubed
• 2 T chopped fresh parsley

Heat oil in heavy large pot over medium-high heat. Add beef and saute until brown on all sides, about 5 minutes. Remove beef

Saute the onion and carrots. Add garlic and saute for about 1 minute.

Deglaze with the red wine.

Return the beef. Add the beer, tomato paste, sugar, thyme, worchestershire sauce, and bay leaves. Bring to a boil and then cover and reduce to a low simer. Cook until beef is beginning to get tender

Uncover, add the potatoes. Increase heat and reduce the broth. Cook until potatoes are tender.

Add the parsley and remove from heat.

Cooking time: 3 hours.

Modified version of the recipe found here.

Special thanks to Sarah, for having a hard copy of this recipe. This proved invaluable when I inadrtently deleted this recipe from the website. My backups didn't have a copy. Neither did Google's cache or archive.org. But Sarah did! Thanks!