1 Brown the meat: Sprinkle a few teaspoon of salt over the meat items. Heat the olive oil in a big (6 to eight quart), thick-bottomed pot over medium-high warmth.
Pat dry the meat with paper towels and dealing in batches, add the meat (don’t crowd the pan, or the meat will steam and never brown) and cook dinner, with out stirring, till effectively browned on one facet, then use tongs to show the items over and brown on one other facet.
2 Add garlic and sauté, then add inventory, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the meat and sauté 30 seconds or till aromatic. Add the meat inventory, water, Guinness, purple wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to mix.
Bring combination to a simmer. Reduce warmth to the bottom setting, then cowl and cook dinner at a naked simmer for 1 hour, stirring often.
three Sauté onions, carrots in separate pan: While the pot of meat and inventory is simmering, soften the butter in one other pot over medium warmth. Add the onions and carrots. Sauté the onions and carrots till the onions are golden, about 15 minutes. Set apart till the meat stew in step 2 has simmered for one hour.
four Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the meat stew. Add black pepper and two teaspoons of salt. Simmer uncovered till greens and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any extra fats.
Transfer stew to serving bowls. Add extra salt and pepper to style. Sprinkle with parsley and serve.