Irish Beef Stew

1 1/4 lbs boneless beef short ribs cut into 1 1/2 in cubes
salt
6 tbsp butter divided
6 cloves garlic, chopped
4 cups beef stock
2 cups water
2 tbsp tomato paste
1 tsp thyme
1 tbsp worcestershire sauce
1 bay leaf
1 large onion chopped
4 carrots chopped
3 lbs of yukon gold potatoes cut into 1/2 inch chunks
1/2 tsp pepper



Season the beef well with salt.  Add 4 tbsp of butter to a large dutch oven over medium high heat.  Cook the beef until browned on all sides.  Add the garlic and stir for about a minute then add the beef stock, water, tomato paste, thyme, worcestershire and bay leaf.  Bring to a simer then reduce the heat to low and cook for an hour.
In another skillet use the remaining butter adding the onion, carrots and cook until the vegetables have just started to soften and brown.  Set aside
After the hour put the potatoes and sauteed vegetables in the pot and cook until the potatoes are soft; about 40 minutes.