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Cut the chuck steak into 2cm x 2cm chunks, brown lightly in half of the butter in a large saucepan, then add water and bring gradually to a boil. Skim any froth from the surface.
Add the bay leaves, yellow onion, garlic, whole peppercorns, thyme, and salt. Let it simmer for 1 hour.
While the meat is simmering, peel the potatoes and parsnips, cut into chunks 2cm x 2cm.
After 1 hour, add the potatoes and parsnips to the meat and simmer for another 45 minutes, or until the meat is very tender and falls apart easily. Drain off any excess water, then stir in the rest of the butter.
Use a balloon whisk to mash the potatoes, parsnips, and meat all together – ensuring the stew remains lumpy. Season with salt and pepper.
Serve with pickled beetroot, chopped chives, and slices of rye bread.