Season and coat the beef chunks with flour, salt, and pepper.

In a large pot or Dutch oven, heat oil over medium-high heat and brown the beef in batches. Remove and set aside.

In the same pot, sauté the onion and garlic until soft (about 5 min).

Return the beef to the pot. Add Guinness (if using) and beef stock until the meat is just covered.

Stir in thyme, bring to a boil, then lower the heat and simmer gently (covered) for about 1 hour.

Add the carrots, potatoes, and parsnips. Simmer for another 30–40 minutes or until everything is tender.

Adjust seasoning, sprinkle with chopped parsley, and serve hot with crusty bread or soda bread.

🍺 Optional tip: Want an extra Irish touch? Add a splash of Worcestershire sauce or serve with a pint of Guinness on the side.

Let me know if you want a slow cooker or instant pot version too!