It was delicious! I browned the meat very briefly, then sprinkled the pot with red wine vinegar, browned onion and garlic with meat drippings, then added carrots, stirred for a couple of minutes, added tomato paste and stirred until liquid almost totally evaporated. Then I added broth, stout, wine, and about 150 ml more water than written in the recipe. About 20 minutes into simmering, I cut meat into smaller pieces and sprinkled it with Worcestershire sauce, loaded it and the cut potatoes into the pot and simmered for about an hour more, adding bay leaves, 1.5 TSP sugar and some Espelette pepper. It turned out flavorful and rich.
