1. Heat olive oil in Le Creuset round Dutch oven 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, beer, red wine, tomato paste, sugar, thyme, Worcestshire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2. While meat and stock is simmering, melt butter in Le Creuset braiser over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden (about 20 minutes). Set aside until beef stew in step one has simmered for one hour.
3. Add vegetables from braiser to beef stew in round Dutch oven. Simmer uncovered until vegetables and beef are very tender (about 40 minutes). Discard bay leaves. Salt and pepper to taste. Sprinkle with parsley.
NOTE: Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and regfrigerate. Bring to simmer before serving.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 44 (34%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 7.6mg||2 %|
|Sodium 503mg||17 %|
|Potassium 590.2mg||16 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 6g|
|Protein 5.2g||7 %|
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Calories per serving: 131
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