Heat a tablespoon of olive oil in a large pan.
Season the beef with salt and pepper then add into the pan and brown on all sides. You may need to do this in two batches so as not to overcrowd the pan and to enable the browning evenly of all the beef.
Remove from the pan and set aside.
Add a little more oil to the pan if required then add in the onion and cook until soft for around 5-6 minutes.
Stir in the flour and cook for a few minutes.
Pour in the Guinness and use to deglaze the base of the pan.
Add in the beef stock, carrots, tomato puree, bay leaf and thyme and stir then add the beef back into the pan.
Bring to a simmer then cover and allow to simmer for 90 minutes.
Stir occasionally and once the beef is tender and the potatoes soft it is ready.
Serve with home made soda bread.