Begin by patting the beef dry and seasoning generously with salt and pepper. Get your heaviest pot hot, then add a drizzle of olive oil. Brown the beef in batches so you get a dark, flavorful crust—don’t rush this step; the fond in the bottom is where magic starts.

Once the meat is browned, set it aside and toss in chopped onion and celery. Let them soften and pick up the flavorful bits left in the pot, then add freshly minced garlic for one more minute until fragrant.

Pour in the Guinness, scraping every last caramelized sticky bit from the pot bottom. Let it bubble briefly to cook off the harshness while keeping all those toasty flavors.

Return the beef to the pot with any juices, then stir in beef stock, tomato paste, Worcestershire sauce, thyme, bay leaves, smoked paprika, and carrots.

Bring the stew to a gentle simmer, then reduce the heat and cover. Let it cook slowly until the beef is fork-tender and the vegetables soft, stirring occasionally. Skim off any excess fat that rises.

Taste for seasoning toward the end—you want a savory-sweet richness, balanced by just a bit of brightness.

Before serving, fish out the bay leaves and finish with chopped parsley scattered over top. Spoon generous portions of stew into bowls alongside mountains of creamy colcannon for that true Irish experience.