Warm a sturdy Dutch oven or heavy pot over medium-high heat and drizzle in olive oil. Sear the beef cubes in batches until they’re golden-brown on all sides—this step is what lays down the flavor foundation, so don’t rush it.

Once the meat is browned, move it to a plate. Drop the chopped onion and celery into the same pot and cook until they start to soften. As they sizzle, they’ll loosen those delicious, caramelized bits from the bottom.

Add garlic and tomato paste, cooking until both are fragrant and the paste takes on a subtle brick-red hue. Pour in the Guinness, scraping the pot with a wooden spoon, catching every dark, malty note swirling up in the steam.

Return the beef to the pot along with beef stock, Worcestershire sauce, thyme, smoked paprika, a pinch of salt and pepper, and the bay leaves. Stir, then scatter in the carrot slices. Make sure everything’s nestled nicely under the broth for even cooking.

Bring everything to a gentle simmer. Lower the heat, cover, and let the stew bubble away slowly. After a good stretch of slow cooking, the beef will be meltingly tender and the broth thickened into a rich, dark sauce.

When you’re ready to eat, finish the stew with a shower of parsley and check the seasoning. If you’re making colcannon to serve alongside (as you should!), whip up your mashed potatoes and greens while the stew gently cools—ready to soak up all the savory juices.