Hearty Short Rib Stew

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Stew:

2 tablespoons olive oil

2 tablespoons salted butter 

2 pounds boneless short ribs, cut into 1 1/2-inch pieces 

Kosher salt and freshly ground black pepper 

3 cloves garlic, minced 

2 medium onions, diced 

3 carrots, cut into 1-inch pieces 

2 tablespoons tomato paste 

Two 12-ounce bottles dark beer 

2 cups beef stock 

3 to 4 dashes Worcestershire sauce 

2 sprigs fresh rosemary 

2 bay leaves 

1/4 cup chopped fresh parsley 

Buttered Egg Noodles:

12 ounces egg noodles

2 tablespoons salted butter 

2 tablespoons chopped fresh parsley