In a medium (2 quart) saucepan, heat 2 teaspoons oil over medium heat until hot. Add beef and garlic and brown for 5 minutes. Remove beef with liquid to a bowl and set aside. Saute onion and white sugar in 1 teaspoon oil over medium heat until lightly brown. Remove onions and set aside separate from beef. Return beef to saucepan. Stir in stock (or bouillon with water), vinegar, tomato paste, bay leaves, pepper and brown sugar.

Cover and simmer over low heat for 1 hour, stirring occasionally. Add mushrooms, potatoes and onions and simmer covered for 20 minutes over low heat, stirring occasionally. If stew is too thick, add 1/4-1/2 cup water. Remove bay leaves before serving. This stew freezes well.

Recipe Courtesy of The Sugar Association.