Traditional Emu Stew (By Sarah Terry - Amaroo Hills)

Name: Traditional Emu Stew (By Sarah Terry - Amaroo Hills)
Cuisine: European
Ingredients: 3 lbs Emu Round Steak, cut into 2-inch cubes; 3 tsp. Kosher salt, divided; 1½ tsp. freshly ground black pepper, divided; 3 TBS canola oil, divided; 4 medium yellow onions, diced; 6 garlic cloves, thinly sliced; 1¾ cups (1 can, approx. 12 oz) ginger ale; 1/2 cup apple cider vinegar; 2½ cups chicken, vegetable, or emu bone stock, divided; 2 TBS Dijon mustard; 1/4 cup red grape juice (or 1/4 cup red wine); 3 TBS all-purpose flour; 2 ½ lbs. yellow or red baby potatoes, halved; 1½ lbs. carrots, peeled and cut diagonally into 2-inch pieces; 6 thyme sprigs; 3 bay leaves; 1/4 cup parsley, chopped