1 pound beef stew meat, cut into 1-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 pound (3 cups) potatoes, peeled, cut into 1-inch cubes
1 large (1 1/2 cups) onion, coarsely chopped
2 medium (1 cup) carrots, peeled, sliced 1-inch
1 leek, cut in half lenghwise, cut into 1/4-inch slices
3 cloves finely chopped garlic
1 cup dark stout beer or apple juice
1 cup tomato juice
1 (14 1/2-ounce) can beef broth
1 bay leaf
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves
Melt 1 tablespoon butter in 4-quart saucepan over medium-high heat. Add stew meat; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, 5-7 minutes of until browned. Remove meat to plate; set aside.
Melt remaining 1 tablespoon butter in same pan; add potatoes, onion, carrots, leek and garlic. Cook, stirring occasionally, 5-7 minutes of until vegetables start to soften.
Return meat to pan; add 1 teaspoon salt, 1/4 teaspoon pepper and all remaining ingredients. Continue cooking 5-6 minutes or until stew comes to a boil.
Reduce heat to low.
Cover; cook 1 1/2-2 hours or until beef is tender.