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Ingredients
  • 1 ¼ pounds well-marbled chuck beef stew meat, cut into 1 ½-inch chunks
  • 3 teaspoons salt, or to taste
  • ¼ 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 ½-inch pieces (about 7 cups)
  • 1 large onion, chopped (1 ½ to 2 cups)
  • 3 to 4 carrots or parsnips, cut into ½-inch pieces (2 cups)
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
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