Start by heating a heavy, lidded pot until it’s hot enough that a drop of water sizzles off the surface. Give it a generous swirl of oil, then brown the beef chunks in batches—don’t crowd the pan or you'll get steam instead of color. Let the beef develop a rich, dark crust before setting it aside.

Reduce the heat a touch and add your chopped bacon. It should sizzle and crispen up, lending that savory aroma that says “cozy Irish night”. Once the bacon’s golden, add onions and cook until they’re soft, translucent, and picking up all the flavor bits left behind.

Stir in minced garlic; wait just until it’s fragrant before dusting flour over everything. Stir well to coat—the flour thickens the stew later but should lose its raw taste first.

Deglaze the pot with a big splash of Guinness, scraping up the sticky caramelized pieces from the bottom. Pour in the rest of the Guinness and let it reduce slightly, deepening all the flavors.

Return the beef (and any juices) to the pot, then add tomato paste, stock, carrots, celery, bay leaves, thyme, and a dash of Worcestershire. Stir until it’s all just combined, then bring to a light simmer.

Cover and cook gently until the beef is spoon-tender and the veggies are silky. Peek and stir occasionally, making sure nothing sticks or gets too thick. You want a glossy, deeply colored broth and towering aromas that fill your kitchen.

Taste and adjust salt, herbs, or Worcestershire as needed before serving. Scoop into big bowls, making sure each one gets plenty of beef, veggies, and that savory bacon-rich stew gravy.