Step 1: Let the meat come to room temperature. Pat dry with paper towel. Sprinkle 1 teaspoon of salt on the pieces. If you have a cast iron dutch oven, this is the time to use it! If not, a heavy duty, thick-walled pot will work, too. In dutch oven, heat olive oil over medium-high heat. When the oil has warmed, add the beef in small batches (meat won't brown if it's crowded!), cover, and cook without stirring. When beef is browned on bottom (2-3 minutes until it self-loosens from the bottom of the pan), use tongs to turn and brown the other side. Remove to a paper towel-lined platter and brown the next batch of beef. (Our dutch oven accommodated two batches without crowding.)

Step 2: Add garlic to the beef and saute 30 seconds. Add beef broth, water, beer, wine, tomato paste, sugar, thyme, Worcestershire Sauce, and bay leaves. (This is a good time to enjoy a sip of beer, too.) Stir. Bring to a simmer and reduce heat to low. Cover and cook on low for one hour.

Step 3: While the meat and broth simmers (and your stomach growls), melt butter in a large skillet and saute onions and carrots until golden brown, approximately 15-20 minutes. Set aside. Enjoy more beer if you like. A good chef doesn't serve what he hasn't tasted.

Step 4: After the beef has simmered for a minimum of one hour, add the onion and carrot mixture. Add the uncooked potatoes, black pepper, and remaining two teaspoons of salt. Simmer uncovered until potatoes are tender and you think you can't wait another second to eat. About forty-five (long) minutes longer. Fish out the bay leaves before serving.

Ladle into your favorite bowls. Sprinkle with parsley. Serve with cornbread or rolls to sop up every single drop. Delish!