Step 1

In a large Dutch oven over medium heat, heat 2 tablespoons of the olive oil.

Step 2

Season the beef with the salt and the pepper.

Step 3

Add the beef to the hot oil and cook until seared on all sides, about 10 minutes. Work in batches if necessary.

Step 4

Transfer the beef to a plate.

Step 5

In the same pot, add the remaining oil.

Step 6

Add the onions, the carrots, and the celery and cook until soft, about 5 minutes.

Step 7

Season the vegetable mixture with the salt and the pepper.

Step 8

Add the garlic and cook until fragrant, about 1 minute.

Step 9

Add the beef back to the Dutch oven.

Step 10

Add the potatoes, the broth, the beer, and the thyme, scraping the bottom of the pot to incorporate the browned bits at the bottom.

Step 11

Bring the mixture to a boil and then immediately reduce the heat to a simmer.

Step 12

Season the soup with the salt and the pepper.

Step 13

Cover and let simmer until the beef and potatoes are tender, about 30 minutes.

Step 14

Garnish with the parsley and serve.