Chop the meat into cubes, onions into strips, peel and chop carrots into similar sizes as the meat.

Heat a generous amount of butter and rapeseed oil in a Dutch oven or pot. Sear the meat, stirring occasionally, until it browns. Remove the meat and set aside.

In the same pot used for searing the meat, add another knob of butter and fry the onions until they caramelize. Mix in the meat with the onions and fry a bit more.

Add flour and stir until mixed with the meat and onions. Pour in about 6 cups of hot water and mix. Add Worcestershire sauce, soy sauce, stock cube, and bay leaves. Let the stew simmer covered for about 1 hour, until the meat tenderizes.

Fry the carrots in butter until they brown and then mix them with the meat. Season the stew with salt and pepper. Add more water if needed, but the stew should not be watery in consistency. Let it simmer without a cover for about 10 minutes. Meanwhile, prepare the potatoes.

Preheat the oven to 200°C (392°F), top and bottom heat. Slice the potatoes thinly, not too thin, using a mandolin if available. Now, you'll arrange the entire dish. You can keep it in the pot if it's ovenproof with a lid, or transfer everything to a baking dish.

Top the stew with potato slices arranged as shown in the picture. Brush the potato slices with melted butter, sprinkle salt, and finish with dried thyme. Cover with a lid or foil. Place in the middle of the oven and bake for about 35 minutes. Remove the lid/foil and bake for an additional 20-30 minutes until the potatoes crisp up. Remove from the oven and let it rest for about 10 minutes before serving with desired sides. Enjoy!