In a large pot, heat a splash of olive oil over medium heat until shimmering. Add the beef chuck cubes, browning them on all sides for about 3-4 minutes until they develop a rich, golden crust. Remove the beef from the pot and set it aside on a plate, leaving the drippings for flavor.

In the same pot, add the chopped onion and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and fragrant.

Stir in a tablespoon of tomato paste and sprinkle the flour over the sautéed onion mixture. Cook for 1-2 minutes, stirring constantly to combine and allow the tomato paste to caramelize slightly.

Pour in the beef broth and the unmistakable Guinness stout, stirring well to deglaze the pot. Scrape any remaining bits from the bottom, ensuring everything is mixed thoroughly.

Return the browned beef to the pot, along with sliced carrots, cubed potatoes, and fresh thyme. Season with salt and pepper to taste, stirring everything together.

Bring the stew to a gentle boil, then reduce the heat to low, covering the pot. Let it simmer for 1.5 to 2 hours, stirring occasionally.

Check your stew's seasoning one last time, adjusting salt and pepper as needed for balance. Once satisfied, ladle the stew into bowls, garnishing with fresh chopped parsley.