Marinate stew beef in Ripe Fig Balsamic for at least three hours to overnight. Remove meat from marinade and season with 1 tablespoon Back of the Yards Garlic Pepper Butcher's Rub.
Heat ¼ cup Heady Garlic EVOO in a large stockpot over medium-high heat. Brown beef on all sides.
Add stock or broth, Guinness, wine, tomato paste, bay leaves, thyme, sugar, and 1 tablespoon Back of the Yards Garlic Pepper Butcher's Rub to pot. Reduce heat to a simmer, cover, and let cook for an hour.
Heat ¼ cup EVOO in a sauté pan over medium-high heat. Add onion, potato, and carrots and sauté until onions are golden.
Add vegetable mixture to the stew, add salt to taste, and simmer uncovered until stew beef is tender (about 40 minutes). Discard bay leaves, divide into bowls, and sprinkle with fresh parsley to serve.