Hearty Irish Beef Stew

In a large skillet, heat the olive oil over medium-high heat.

Season the beef generously with salt and pepper to taste, and add half of the beef cubes to the skillet in a single layer. Cook for 3-4 minutes per side or until browned. Remove the browned beef from the skillet and transfer it to a slow cooker. Repeat with the remaining beef.

In the same skillet, add the diced onion and cook for 5-6 minutes or until tender.

Add the minced garlic and cook for 30 seconds.

Return the beef to the skillet, sprinkle the all-purpose flour evenly over the beef and onions, and stir to coat the mixture.

Add the Irish stout beer to the skillet, stirring to loosen any browned bits from the bottom. Allow the mixture to simmer for 1-2 minutes, then transfer it to the slow cooker.

To the slow cooker, add the beef broth, tomato paste, quartered potatoes, dried thyme leaves, sliced carrots, Worcestershire sauce, and bay leaves. Season with salt and pepper to taste, and stir all the ingredients together.

Cover the slow cooker with a lid and cook the stew on low heat for 8-9 hours or until the meat and vegetables are tender.

Remove the bay leaves, stir in the chopped parsley, and serve the stew hot in bowls.