Start by searing the chunks of beef in a heavy pot with a good drizzle of olive oil. You want every piece golden and caramelized; don’t rush this part, because that browning is pure flavor.

Once the meat is seared, set it aside and soften the onion and celery in the same pot, scraping up any tasty browned bits sticking to the bottom. When those have gone soft and a little glossy, stir in the garlic just until you can smell it.

Return the beef to the pot. Pour in the Guinness and beef stock, then stir in the tomato paste, Worcestershire sauce, thyme, bay leaves, smoked paprika, salt, and pepper. Bring everything to a gentle simmer.

Add the sliced carrots, then lower the heat. Cover the pot and let it burble away slowly—you want that low, steady simmer for rich texture and an impossibly tender bite.

When the stew is done (the beef practically falls apart and the vegetables are soft but intact), fish out the bay leaves. Taste and adjust the seasoning if anything feels flat. Sprinkle plenty of chopped parsley over the top just before serving.

Serve the hot stew spooned generously over creamy colcannon, letting the flavors mingle together with each bite.