2 teaspoons ground black pepper
2 teaspoons garlic powder
2 pounds beef chuck roast, cut into 1-inch pieces
3 tablespoons canola oil
1 large onion, chopped
1 pound carrots, cut into ½-inch pieces
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1/2 cup Irish whiskey
6 cups beef broth
3 bay leaves
3 sprigs fresh thyme
2 pounds potatoes, cut into ½-inch pieces
3 tablespoons cornstarch
3 tablespoons cold water
Chopped parsley, if desired
Mix together salt, pepper and garlic powder. Toss with beef pieces. Heat oil in Dutch oven over medium-high heat. Brown meat in batches, removing to a plate as finished. Reduce heat to medium; add onion and carrots. Cook 5-7 minutes until softened. Add tomato paste and Worcestershire sauce; cook 1 minute. Deglaze with whiskey. Return meat to the pan; add beef broth, bay leaves and thyme sprigs; bring to a boil, reduce to a simmer and cover. Cook 1 hour, stirring occasionally until beef is almost tender. Add potatoes cook 25-30 minutes until potatoes and beef are both fork tender. Return stew to a boil. Mix cornstarch and water together; whisk into stew to thicken. Adjust seasoning; remove bay leaves and thyme stems. Serve with a sprinkle of parsley, if desired.