Sprinkle salt and four on the beef pieces.
Heat the olive oil in thick-bottomed pot over medium-high heat. Cook beef in batches, browning meat on both sides.
Add garlic and saute, then add beef stock, Guinness, wine, tomato paste, thyme, sugar, brown sauce, and bay leaves. Stir to combine.
Lower heat and simmer for 1 hour, stirring a few times.
In another pan, melt butter. Saute onions and carrots/parsnips until golden (approximately 15 minutes).
After stew has simmered for 1 hour, add the onion/carrot/parsnip/butter mix. Add potatoes.
Simmer for 40 minutes. Discard bay leaves and spoon off excess fat. Add salt and pepper to taste. Garnish with parsley.
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