In a bowl or zip top bag, toss beef with 2 tsp salt, 1 tsp pepper, and 2 tbsp flour.

Heat 1 tbsp oil in a large pot or Dutch oven over medium heat. Working in batches, brown the meat, cooking for a few minutes on each side (note: meat won’t be cooked through). Once browned, remove from pot and place on plate while browning next batch (may need to add 1 tbsp oil for each batch) until all the meat is browned, removed from the pot, and set aside.

In the same pot, add onions and carrots, ½ tsp of salt, and cook for 5-10 min or until starting to soften.

Add the meat back to the pot and then deglaze with the Guinness beer and beef broth.

Add the herbs, brown sugar, Worcestershire, and potatoes and cover the pot. *Note: cooking the potatoes this way will cause them to thicken the stew a little. If you’d rather have your potatoes less done, you can add them to the stew with the cabbage.*

Cook for an hour, then add cabbage.

Taste for seasoning, cover, and cook for another hour.

After 2 hours, it’s time to eat! If you want the stew thinner, add more broth. Thicker? Add the cornstarch slurry, which will cause the stew to thicken up once it comes to a boil.

Garnish the stew with fresh parsley and serve with crusty bread, if desired.