Fezzik and Inigo are characters from the cult classic, 1987 film, "The Princess Bride", based on the 1973 novel of the same name by William Goldman. We only get a visual of the potatoes and carrots in the stew but the broth is dark in color so I assume it's beef. I've included steak in the recipe below but you can leave it out and use vegetable stock instead if you want to go vegetarian, using more worcestershire and perhaps other ingredients to get the beefy color.
Note: As you can see from the images of the stew there are oil bubbles in the broth because of the butter and meat essence. It tastes yummy but if you don't like the look of it there are a couple of ways to (mostly) get rid of it. Drain the meat before you add the broth and skim the oil off while the stew is cooking, never letting it get to a hard boil, only a simmer. If you'll be serving the stew at a later time you can chill it and then skim any oil off before reheating.
1 1/2 lbs. Steak, cubed
1/2 tsp. ground Black Pepper
1 tsp. dried Thyme or Rosemary
1 tsp. dried Parsley
1 tsp. Minced Garlic
7 crumbled Beef Bullion cubes (or granules equivalent)
6 Cups Water
4-5 large Carrots
2-3 large Yukon Potatoes *
1 large Onion
1 1/2 Tbsp. Worcestershire Sauce
2 Tbsp. Corn Starch + 2 Tbsp. Water
1. In a large pan (or pot) over medium heat, melt the butter & cook the steak cubes until they are just pink. Add the ground pepper, thyme, & minced garlic. Completely dissolve five of the bullion cubes in two cups of the water by cutting the cubes into bits & heating the bullion bits & water in the microwave for 2 mins. Pour the resulting broth into the pan with the meat. Add 2 more cups of water (for a total of 4 cups at this point) & simmer on low for an hour, covered.
2. Chop the carrots, potatoes, & onions into bite-sized pieces & add them, along with the worcestershire sauce, to the broth & meat. Dissolve the remaining 2 bullion cubes in the last 2 cups of water & add the resulting broth to the pan. In a small bowl, combine the cornstarch & 2 Tbsp. of water until the starch is completely dissolved & then stir it into the stew broth ♥. Cover & simmer on low for another hour ★. Serve with bread (like french bread) for dipping.
* Yukon potatoes don't get mushy as easily as other types of potatoes when cooked.
♥ Add another Tbsp. of cornstarch + water if you like your stew thicker.
★ The long simmering makes the meat nice & tender.