Description

• 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
• 3 teaspoons salt, or more 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