Ready to dive in? Let’s get cooking!

1. Sear the beef:
   Start by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef chunks with salt and pepper, then add them to the pot in batches, being careful not to overcrowd them. Sear the beef until it’s browned on all sides, about 4-5 minutes per batch. Once seared, remove the beef and set it aside on a plate.
2. Sauté the veggies:
   In the same pot, add the chopped onion, carrots, and celery. Sauté them for about 5-7 minutes until softened and the onion becomes translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Add the tomato paste:
   Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize and intensify in flavor. This step helps create a rich base for the stew.
4. Deglaze with Guinness:
   Pour in the Guinness beer and stir, scraping up any brown bits from the bottom of the pot. This process, called deglazing, incorporates all the caramelized flavors into the stew.
5. Add the beef broth and seasonings:
   Return the seared beef to the pot and pour in the beef broth. Add the thyme, bay leaf, Worcestershire sauce, and a little more salt and pepper. Stir to combine, then bring everything to a simmer.
6. Simmer the stew:
   Once the stew is simmering, reduce the heat to low and cover the pot. Let it cook gently for 2 hours, stirring occasionally. The beef will become tender, and the flavors will meld together beautifully. The Guinness will reduce and thicken, creating a rich, flavorful broth.
7. Thicken the stew:
   In a small bowl, mix the flour with a little cold water to form a slurry. Add this mixture to the stew to help thicken the broth. Stir well and cook for an additional 10 minutes, allowing the stew to thicken to your desired consistency.
8. Taste and adjust seasoning:
   Give the stew a taste and adjust the seasoning with salt, pepper, or a splash more Worcestershire sauce if needed. If you prefer a thicker stew, continue simmering until it reaches the consistency you want.
9. Serve and garnish:
   Ladle the stew into bowls and garnish with fresh parsley. Serve it with a loaf of crusty bread or over mashed potatoes for an extra comforting meal.