Heat a generous splash of olive oil in a heavy-bottomed pot. Once shimmering, add the cubes of chuck roast in batches. Let the beef brown well on all sides—don’t rush this step; those caramelized bits make the stew’s flavor sing.

After you’ve seared all the beef, set it aside and toss the onion and celery into the same pot. The vegetables soak up those savoury juices, softening and picking up color as they cook.

Drop in the garlic and give everything a stir—when you catch that bold, earthy aroma, it’s time to add the tomato paste. Let the paste cook out for just a minute or two, deepening in color and flavor.

Return the beef and its juices to the pot. Pour in the Guinness, scraping up those browned bits on the bottom; then add the beef stock, Worcestershire sauce, thyme, bay leaves, smoked paprika, carrots, and plenty of freshly ground black pepper and salt.

Bring the stew to a gentle simmer. Partially cover the pot and let the whole mix bubble slowly for over an hour—the longer, the better. The beef will become fork-tender, and the broth transforms into a layered, velvety sauce that coats every bite.

Right before serving, take out the bay leaves and sprinkle in the parsley. Taste and adjust seasoning as needed. Pair steaming bowls of stew with heaps of creamy colcannon to soak up every drop.