Preheat the oven to 350 degrees F.
Heat the oil in a large pot over medium heat. Brown the beef in batches. Add the garlic and bacon, and saute until brown. Deglaze with the wine, and then add 8 cups water, the stock, tomatoes, tomato sauce, Worcestershire, bouillon, bay leaves and tomato paste. Bring to a simmer, then carefully transfer the stew to the oven. Braise the beef for 1 hour.
Add the potatoes, carrots, celery, onions, sugar and sherry and return the pot to the oven. Cook until the vegetables are cooked through, 30 minutes. Add salt and pepper to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Alley Restaurant at Aiea Bowl