Elise Bauer

INGREDIENTS

1 1/4 lb

well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks

3 tsp

salt (more to taste)

1/4 cup

olive oil

large garlic cloves, minced

4 cups

beef stock or broth

2 cups

water

1 cup

Guinness extra stout

1 cup

hearty red wine

2 tbsp

tomato paste

1 tbsp

sugar

1 tbsp

dried thyme

1 tbsp

Worcestershire sauce

bay leaves

2 tbsp

butter

3 lb

russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)

large onion, chopped (1 1/2 to 2 cups)

2 cups

1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)

1/2 tsp

freshly ground black pepper

2 tbsp

chopped fresh parsley