Preheat the oven to 320°F.

In a large Dutch Oven add 2 tablespoons of oil and heat over a medium-high heat for a few minutes.

Add the stew meat and season liberally with salt and pepper.

Stir continuously so that the meat doesn’t stick, brown on all sides.

Remove the browned stew meat and set aside. Drain any excess grease.

Add another tablespoon of oil to the pot, then the onion, celery and carrots. Cook over medium-high heat until the onions are translucent (about 5 minutes). Add the garlic and cook another minute.

Now add the stew meat back to the pot along with any juices on the plate. Add the tomato paste and stir into the veggies until the tomato paste has been totally combined with the meat.

Slowly stir in the beef broth, stirring the entire time.

Add the Guinness and continue to whisk.

Then place potatoes, bay leaves and thyme in the large pot. Toss to combine well.

Put the lid on Dutch oven and seal, remove from the burner.

Place the Dutch oven into the heated oven and roast for 2-½ -3 hours.

Remove from the oven. discard the bay leaves. Stir to combine the stew and sprinkle with parsley.

Serve immediately with some crusty bread.