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In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the beef chunks and cook until browned on all sides. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
Sprinkle the flour over the onions and garlic, stirring well to coat everything. Cook for another minute to cook off the raw flour taste.
Return the beef to the pot and add the carrots and potatoes. Stir everything together.
Pour in the beef broth and Guinness stout beer. Add the bay leaves and thyme. Season with salt and black pepper to taste.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 2.5 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and add more broth if needed to keep the stew from drying out.
Once the stew is ready, taste and adjust the seasoning if necessary. Remove the bay leaves and thyme sprigs.
Serve the Guinness Irish Beef Stew hot, garnished with chopped fresh parsley. It pairs well with crusty bread or mashed potatoes.