Instructions:

1. Heat oil in a large pot over medium-high heat. Add beef and sauté until browned on all sides, about 5 minutes. Add garlic and sauté for 1 minute.
2. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally.
3. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion, and carrots. Sauté vegetables until golden, about 20 minutes.
4. Add sautéed vegetables to the beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
5. Discard bay leaves. Skim off any fat. (Optional: Refrigerate up to 2 days; reheat before serving.)
6. Transfer stew to a serving bowl. Sprinkle with parsley and serve.

Enjoy!