The Alley Beef Stew

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1/4 cup garlic oil

4 pounds boneless short ribs, cut into 1-inch cubes

10 cloves garlic, chopped 

1 cup 1/4-inch diced bacon

2 cups red wine, such as cabernet

6 cups chicken stock 

6 cups diced tomatoes 

1/4 cup tomato sauce 

1/4 cup Worcestershire sauce 

2 tablespoons beef bouillon

3 bay leaves 

One 8-ounce can tomato paste

12 red potatoes, quartered 

4 carrots, chopped

4 stalks celery, chopped

3 onions, chopped

2 tablespoons brown sugar 

1 tablespoon cooking sherry 

Salt and freshly ground black pepper