Instructions: Heat oil in heavy large pot over medium-high heat. Add beef and saute until brown on all sides, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Transfer stew to serving bowl. Sprinkle with parsley and serve.

This recipe yields 4 to 6 servings.

Comments: "While my husband and I were vacationing in the Cayman Islands, we had the pleasure of dining at Fidel Murphy"s Irish Pub on Grand Cayman," writes Regina Stewart of Acworth, Georgia. "We travel a lot and have enjoyed many good Irish stews, but the pub"s rendition is the best ever."

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