Heat a Dutch oven over medium-high heat and add 2 tablespoons olive oil

Brown the stewing steak in batches on all sides, about 5 minutes per batch, then set aside

Add sliced onions, chopped celery, and carrot chunks to the pot and soften for about 5 minutes

Sprinkle 2 tablespoons all-purpose flour over the vegetables and cook for a couple of minutes

Pour in the full can of Guinness Draught Stout and 1 cup beef stock, scraping the bottom of the pan

Add 1 tablespoon jelly, 2 tablespoons tomato paste, and 1 teaspoon Dijon mustard

Bring the mixture to a boil, then return the beef to the pot

Add 2 sprigs fresh thyme and 2 bay leaves, then season with salt and pepper

Cover and simmer on low heat for 2 hours

Add 8 ounces baby potatoes and simmer for another hour until beef and potatoes are tender

For the soda bread: Mix 5½ cups whole wheat flour, 1½ cups all-purpose flour, ⅔ cup rolled oats, ¼ cup sugar, 1 teaspoon salt, and 1 teaspoon baking soda in a large bowl

In another bowl, combine 3 sticks melted butter, 1 pint buttermilk, and 1 cup Guinness Foreign Extra Stout

Slowly add the dry ingredients to the wet ingredients and stir until combined into a dough

Pour half the dough into a greased and parchment-lined 5x9 loaf pan

Sprinkle rolled oats on top

Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 45 minutes, rotating halfway through

Remove bay leaves from stew before serving

Garnish stew with chopped parsley and serve with soda bread for dunking