The secret to my beef stew!

So for the most part I am willing to share my recipes.  Most of them aren't mine to keep secret anyway.  So I'm fine with sharing them.  This one, well...it was a tough decision because it's not my recipe to begin with, but I've made so many changes to it, I consider it mine anyway.  So here you go, my special beef stew.

Mac’s Beef Stew

This is an adaptation of a recipe I found from Bon Appetit, originating from Fidel Murphy’s Irish Pub on Grand Cayman. Adding Worcestershire and red wine to the recipe gives it a much richer flavor, something no beef stew should be without.

¼ cup vegetable oil

1 ¼ lbs stew beef, cut into 1” squares

1 teaspoon salt

1 teaspoon pepper

¼ cup flour

6 large garlic cloves, minced

5 cups beef stock or broth

1 can tomato paste

1 tablespoon sugar

1 tablespoon dried thyme

1 tablespoon Worcestershire sauce

2 bay leaves

2 tablespoons butter

3 pounds russet potatoes, peeled and cut into ½” dice (about 7 cups)

1 large onion, chopped

2 cups ½ inch pieces peeled carrots

½ cup merlot wine

2 tablespoons chopped fresh parsley

Heat oil in a heavy large pot over medium-high heat. Dust beef cubes with four, salt and pepper, tossing to coat, then add to pan, sautéing until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire 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. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Deglaze pan with wine, then add to vegetables and beef. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan to spoon off fat. Transfer to a serving bowl. Sprinkle with parsley and serve.