Name: Irish Beef Stew
Yield: Makes 4 to 6 servings
Ingredients: 1/4 cup vegetable oil; 1 1/4 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 (1/4 stick) butter; 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups); 1 large onion, chopped; 2 cups 1/2-inch pieces peeled carrots; 2 tablespoons chopped fresh parsley

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"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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