In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the 2 pounds of beef chuck, allowing it to brown on all sides for about 5-7 minutes. Once browned, remove the beef and set it aside.

In the same pot, add the chopped onion and minced garlic, sautéing them for 3-4 minutes until the onion is translucent and softened.

Stir in 2 tablespoons of tomato paste and 1 tablespoon of all-purpose flour, cooking for an additional minute. Scrape the bottom of the pot to loosen any flavorful bits stuck there.

Gradually pour in 2 cups of beef broth and 1¾ cups of Guinness stout, stirring thoroughly to combine. Bring the mixture to a gentle simmer.

Return the browned beef to the pot along with 4 sliced carrots and 3 cubed potatoes. Toss in 2 teaspoons of fresh thyme and season generously with salt and pepper.

Bring the stew to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally.

Once cooked, taste and adjust the seasoning with more salt and pepper if needed. Garnish servings with chopped parsley, and serve hot.