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Melt butter in large pan - I use dutch oven. Cook
onions over medium low heat and caramelize - 15 to
20 minutes. Remove.
Put oil in pan - brown meat. Remove.
More oil in pan then saute carrots and celery.
When starting to soften add mushrooms until all are
tender but not mushy. Add butter/oil as needed.
Add wine - deglaze - and let vapors diminish. Add
back meat and onions. Add gravy mix that has been
wisked with water - not full amount just so it will
pour and no lumps. Add water to cover meat. Do
not overwater. Bring to simmer and add
worcestershire. Simmer as long as you can until
meat is tender. When almost tender add Guiness,
parsley, thyme and some butter. Salt and pepper to
taste.
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