Heat a large dutch oven over medium heat. Add the bacon to the pot to brown. While the bacon browns, sprinkle the flour on the beef cubes. Remove bacon with slotted spoon to a large bowl then add some beef to the pot to brown - do this in batches and don't overcrowd the pot. Remove browned beef to the bowl with the bacon pieces as you brown them.

Once beef is browned, add onions to the pot with the beef drippings. At this point, you will have a brown coating (fond) on the bottom of your pot. This is good, don't discard. Cook onions for about 3 minutes and then add garlic and tomato paste and stir constantly for 1 minute.

Turn heat up to high and immediately and add ⅓ of the Guinness - scraping the bottom of the pan with a wooden spoon to release the fond/browned bits. You can use a metal spatula if needed to release the fond (as long as you aren't using a nonstick pot), or add another splash of Guinness if needed. Once all the fond is released, add the remaining Guinness and stock.

Reduce to medium-high heat. Add all remaining ingredients and stir to combine while bringing the pot to a boil. Cover pot with a lid, then place the pot in the oven for 1.5 hours. After 1.5 hours, remove from the oven stir and test the beef for tenderness. Cook for another 30 minutes as needed depending on the tenderness of the beef.

Once done, remove from the oven and season with additional salt and cracked black pepper, garnish with chopped parsley and serve with crusty bread.