1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks3 teaspoons salt, or more to taste1/4 cup extra virgin olive oil6 garlic cloves, minced4 cups beef stock2 cups water1 cup Guinness extra stout1 cup hearty red wine2 tablespoons tomato paste1 tablespoon sugar1 tablespoon dried thyme1 tablespoon Worcestershire sauce2 bay leaves2 tablespoons butter3 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 pepper2 tablespoons chopped fresh parsley
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