Gather your beef, vegetables, and herbs. Chop the carrots and potatoes into bite-sized pieces.

In a large pot, heat some oil over medium-high heat. Add the beef chunks in batches, browning them for about 4-5 minutes until they’re caramelized.

Reduce the heat to medium and add chopped onions and garlic. Cook for about 3-4 minutes until soft.

Stir in the browned beef, carrots, and potatoes. Sprinkle in salt, pepper, and thyme.

Pour in beef broth and a splash of stout. Bring to a simmer, cover, and cook for about 1.5 to 2 hours.

If desired, mix a tablespoon of cornstarch with cold water and stir it into the pot during the last 10 minutes of cooking.

Garnish with fresh parsley before serving.