Crisp the bacon

• Cook the chopped bacon in a large Dutch oven until crisp.
• Remove the bacon and set aside, leaving the fat in the pot.

Sear the beef

• Season the beef cubes generously with salt and pepper.
• Toss with the flour to coat.
• Sear in the bacon fat until nicely browned, then remove from the pot.

Soften the vegetables

• Lower the heat to medium and add the onion, carrots and celery.
• Cook until softened.
• Stir in the garlic and tomato paste and cook for a minute, then stir to coat the vegetables.

Deglaze with Guinness

• Pour in the Guinness, scraping up the browned bits from the bottom of the pot.
• Let the alcohol cook off.

Build the stew

• Add the chicken broth, sugar, Worcestershire sauce, thyme and bay leaf.
• Return the beef to the pot.

Simmer until tender

• Cover and simmer on low until the beef is tender, checking at the 2-hour mark.
• Stir the bacon back in during the last 30 minutes.

Thicken the stew

• Whisk the flour with a little broth taken from the pot until smooth.
• Stir the mixture back into the stew.
• Simmer uncovered until thickened, then taste and season.

Serve

• Ladle the stew over mashed potatoes.
• Finish with chopped parsley.