Start by taking your cubed beef and blotting it dry—this helps the olive oil work its searing magic. Brown the beef in batches over a hot pan until each side picks up a deep amber crust, setting the stage for that rich base.

Remove the beef, then toss in chopped onions and celery. Let them soften in the residual oil, scraping up any caramelized bits—these are golden layers of flavor you don’t want to rush.

In goes minced garlic, just until fragrant. Stir in tomato paste and smoked paprika, letting them sizzle for a minute so their flavors bloom.

Now pour in Guinness, working those browned bits off the pan. The kitchen should already smell amazing at this point, earthy and malty with a heady promise of what’s to come.

Return the beef to the pot along with carrots, Worcestershire sauce, thyme, bay leaves, salt, pepper, and beef stock. Bring it barely to a simmer, cover, and let everything meld on low heat. You’re after a gentle burble—not a boil—so the meat slowly becomes fork-tender.

While the stew works its magic, prepare colcannon using your favorite recipe—think fluffy mashed potatoes loaded with sautéed greens and scallions, extra buttery.

After a few hours, the stew should be rich and thick, glistening and deeply aromatic. Fish out the bay leaves and check for seasoning before serving.

Spoon the stew over warm colcannon, finish with parsley, and maybe a final crack of black pepper for good measure.