Ingredients
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
3 teaspoons salt, or to taste
1/4 cup extra virgin olive oil
6 garlic cloves, minced
4 cups beef stock
2 cups water
1 cup Guinness extra stout
1 cup hearty red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped (1 1/2 to 2 cups)
3 to 4 carrots or parsnips, cut into 1/2-inch pieces (2 cups)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Method
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