Beef Stew with Whiskey or Wine

1-2 pounds lean beef, such as chuck roast
3 tablespoons flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 tablespoons butter or olive oil
2 thinly sliced onions
1-2 carrots, thinly sliced
1-2 parsnips, sliced
2 teaspoons sugar
1 teaspoon dry mustard
1 tablespoon tomato paste
1 bay leaf
1/4 teaspoon dried thyme, or 1 tablespoon snipped fresh
3-4 fresh parsley stalks
1 1/2 cups beef or vegetable stock
1/2 cup Irish whiskey or hearty red wine

Dredge the cubes of meat with the flour, salt, and pepper mixture.

Heat oil or butter in a stock pot or skillet, and then brown the meat pieces on all sides, about 10 minutes total.

If using a conventional method, add remaining ingredients and simmer for several hours on the range top.

If using a microwave oven, after the meat has browned, transfer it to a clay simmer pot, add the remaining ingredients, and cover with the lid which has been soaking in water for at least 10 minutes.

Microwave on high for 10 minutes, then on half power for 60-70 minutes, or until the vegetables are done and meat is tender.