Cook the bacon. Place the bacon in a large Dutch oven and place it over medium heat. Cook until lightly browned.

Coat the beef cubes. In a food storage bag, combine the flour, 1/2 teaspoon of salt, and pepper. Add beef cubes and toss to coat.

Brown the beef. Add the meat and onions to the bacon and continue cooking, turning frequently, for 10 to 12 minutes or until the meat is browned. Add the garlic and cook, stirring, for 1 minute longer.

Add the liquids and seasonings. Add the stout, broth, tomato paste, Worcestershire sauce, and bay leaf and bring to a boil. Reduce the heat to low, cover, and cook at a low simmer for 1 1/2 to 2 hours, or until the beef is very tender.

Add the thyme and root vegetables. Add the thyme, carrots, and potatoes to the beef mixture and bring to a boil. Cover, reduce the heat to medium-low, and cook for about 30 minutes longer or until the potatoes are tender.

Finish the dish. Stir in the parsley and taste. Add salt and pepper, as needed, and cook for 5 additional minutes.

Serve. Serve with crusty rolls, biscuits, or slices of freshly baked Irish soda bread.