Heat oil and butter in a large Dutch oven set over medium heat.
3 tablespoons olive oil, 1 tablespoon unsalted butter
Brown half of the stew meat, and transfer it to a paper towel-lined plate. Add the remaining meat to the Dutch oven, brown all sides, and place it with the other browned meat.
2 pounds stew meat or a 2½ -pound chuck roast
Place the chopped onions in the pot and cook 3-4 minutes or until translucent and softened. Add the garlic and cook 30 seconds, stirring often.
1 yellow onion, 3 cloves garlic
Slowly add the beer and stir while deglazing the pan.
12 ounces beer
Add the browned beef and all other ingredients EXCEPT carrots, potatoes and parsley. Stir well.
1 yellow onion, 3 cloves garlic, 1/3 cup dry red wine, 3 cups unsalted beef stock, 2 beef bouillon cubes, 1 tablespoon Worcestershire Sauce, 2 tablespoons tomato paste, 2 bay leaves, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 tablespoon granulated sugar
Bring the mixture to a boil, stir, cover and reduce the heat to low.
Simmer the stew (covered) for 1 hour. Remove the lid and simmer an additional 1 hour.
Add carrots and potatoes and cook until vegetables are tender and stew has thickened.
5 carrots, 6 Yukon Gold or yellow potatoes
The stew should be somewhat thick(ish). If too thick, add additional water or broth. If it is too thin, add 1-2 tablespoons cornstarch (according to package directions). Simmer until the stew has thickened to the desired consistency.
Garnish with chopped parsley and serve with toasty bread. Enjoy!
Garnish: Fresh parsley