Start by searing the beef cubes in a hot pot with olive oil until each side is gorgeously browned—don’t rush this part, it’s what builds that first layer of deep, meaty flavor.

Scoop out the browned beef, then toss in chopped onions and celery. Let them soften and take up all those caramelized bits left behind in the pan. Add garlic toward the end, just until fragrant, so it doesn’t burn.

Stir in tomato paste and smoked paprika, letting them cook briefly to take away the raw edge and draw out their boldness.

Pour in the Guinness stout, scraping the bottom of the pot with a wooden spoon. Cook for a minute or two so its bitterness mellows and the alcohol cooks off.

Add the beef back in, followed by beef stock, Worcestershire sauce, bay leaves, thyme, salt, and pepper. The liquid should almost cover the beef and veg, promising a hearty stew.

Bring the pot to a lazy simmer, cover, and let it cook on low. Patience wins here—the longer the stew gently bubbles, the more each flavor deepens and the beef gets fork-tender.

After a good stretch, add the sliced carrots. They stay vibrantly orange, soaking up flavor without turning mushy.

Just before serving, fish out the bay leaves and sprinkle in chopped parsley for freshness. Serve the piping-hot stew ladled over or alongside a heap of creamy colcannon.