Start by getting a heavy-bottomed pot nice and hot. Once it’s ready, brown your cubes of beef on all sides in a bit of oil, working in batches if needed. The meat should sizzle and caramelize, grabbing all those flavors from the bottom of the pan.

Scoop the browned beef out and set it aside. In the same pot, toss in the onions and celery, stirring around to grab all those browned bits. They’ll pick up so much flavor as they soften.

Add in your minced garlic and let it cook until just fragrant—don’t let it burn! Then stir in the tomato paste, letting it deepen in color for a moment.

Return the beef to the pot, pour in the Guinness stout, and let it bubble up to loosen everything stuck to the bottom. Add the beef stock, Worcestershire sauce, salt, pepper, thyme, bay leaves, carrots, and a sprinkle of smoked paprika. Mix it gently—this is where you start to smell dinner really coming together.

Cover and let your stew simmer low and slow. Come back occasionally to check for tenderness and stir gently. The chunks of beef should be fork-tender, and the veggies silky and soft.

Finish with parsley for a burst of color and freshness. Don’t forget to scoop out the bay leaves before serving.

To make the colcannon, whip up buttery mashed potatoes and fold in chopped sautéed greens (kale or cabbage works best), along with a bit of onion for that classic Irish finish.

Spoon generous heaps of stew over a bed of colcannon in each bowl—grab a chunk of bread and dive in!