Heat olive oil in heavy large pot over medium-high heat. A bit of salt beef pieces. Working in batches, if necessary, add the beef (do not crowd the pan, the meat or steam and not brown) and cook, without stirring, until well brown on one side, then use tongs to turn pieces over.

Continue cooking in this manner until browned on all sides, about 5 minutes. Add garlic and cook 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring the mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Add vegetables to beef stew. Simmer uncovered until vegetables and meat are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste.

Sprinkle with parsley and serve. (You can to be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cool, then cover and refrigerate. Bring to simmer before serving.)

While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one by one has cooked hours.

Hello ... Irish stew I made last night ... and I must say that is fantastic and I am buenisimo! My husband and I ran all day yesterday
get ... ingrediants used a strong beer and Charles ... Mitchell Bella Rosa Italian style red wine ... (we live in Placerville) and have large warehouses in the area .... me encanta Your blog ... and I plan to do a lot of their delicious sound recipes! The only other thing that adds to the pot as a whole is fresh mushrooms ... only because we love ... Great recipe .. Thank you! Vicci