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Heat one tablespoon of the oil in a large heavy based saucepan. Place the beef in a large bowl. Sprinkle over the flour and season with salt and pepper. Brown the beef in batches over a high heat. Once all of the beef has browned nicely, remove from the heat and transfer to a plate.
Turn the heat down to low and add the remaining tablespoon of oil to the pan. Add the onion and celery and cook for 5 minutes or until the vegetables have softened. Add the carrots and parsnips. Turn the heat up to medium and cook for 2-3 minutes. Return the beef to the pan.
Stir in the Guinness and beef stock. Add the Worcestershire sauce, sugar, bay leaves and fresh thyme leaves.
Turn the heat down to low, cover with a lid and slowly cook for 1 -1 ½ hours, then add the mushrooms and cook for a further 1 - 1 ½ hours or until the beef is meltingly tender and the gravy is richly flavoured and thick, The mushrooms may cause the stew to thicken, so you might need to add a little boiling water or extra stock. Taste to check the seasoning before serving and remove the bay leaves. Serve the stew with creamy mash - or Colcannon (mashed potatoes with cabbage.)