In a large 5-quart kettle, add the olive oil, onion, garlic, and carrots. Cook over medium heat approximately 5 minutes. (until starting to soften)
Add the potatoes, chicken stock, and ham stock. Cover and bring to a boil until the potatoes are almost tender. (I used mine that was saved in the freezer)
Add the ham pieces, pepper and dried parsley. Continue cooking over medium-low heat while you are making the thickening roux.
Roux
In a separate sauce pan or cast-iron skillet, add the butter. Once the butter is melted, add the flour and use a whisk to continue stirring until fully incorporated, about 1 minute. Slowly stir in the milk and continue stirring over a medium-low heat until thick.
Once the roux is thick, turn off the heat to the ham and potato stew. Pour the roux into the stew and mix until well incorporated.