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Ingredients
  • ¼ cup vegetable oil
  • 1 ¼ pounds 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 (¼ stick) butter
  • 3 pounds russet potatoes, peeled, cut into ½-inch pieces (about 7 cups)
  • 1 large onion, chopped
  • 2 cups ½-inch pieces peeled carrots
  • 2 tablespoons chopped fresh parsley
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