1. Step 1

    Heat oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.

  2. Step 2

    Reduce heat to medium. Melt butter in dish. Add bacon and onion. Cook, stirring occasionally, for 15 minutes or until onion is softened. Add garlic. Cook for 1 minute or until fragrant. Sprinkle over flour. Cook, stirring, for 1 minute. Slowly add stout, stirring constantly. Return beef and any juices to dish with stock, thyme and bay leaves. Cover, bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour 30 minutes or until beef is tender.

  3. Step 3

    Remove lid. Simmer for a further 30 minutes or until sauce has thickened. Remove and discard bay leaves and thyme sprigs. Stir in parsley. Season with salt and pepper. Serve with crusty bread and sprinkled with extra parsley.