Cover the prunes with water and soak them as you prepare the rest of the recipe.

Pat the beef dry and coat with 2 tablespoons flour, 2 teaspoons kosher salt, and 1 teaspoon pepper.

Heat 1 tablespoon of neutral oil in a Dutch oven or wide pot over medium heat. Once hot, add the beef in batches and brown for 3 minutes per side until golden brown. Transfer to a plate.

Add 1 tablespoon of neutral oil to the pot over medium heat. Once hot, add the onion and bay leaves. Sauté for 5 minutes. Add the carrots and turnips. Season with 1 teaspoon salt and ½ teaspoon black pepper. Cook for 7 to 10 minutes, stirring occasionally.

Cover the vegetables with 2 tablespoons of flour. Stir to coat and cook for 1 minute. Pour in the Guinness and beef broth and whisk until smooth. Return beef to pot along with any juices from the plate.

Return the stew to a boil. Reduce the heat to low. Arrange 4 thyme sprigs on top. Simmer on low heat, uncovered, for 1 hour. Stir periodically and add a few splashes of water if the stew reduces too quickly.

Drain the prunes and roughly chop them.

Taste and season the stew with more salt and pepper. Add the chopped prunes, and continue simmering, uncovered, for 30 minutes, until thickened and the beef is tender. Taste and season. Discard the spent bay leaves and thyme sprigs.

Finish the stew with freshly minced parsley and serve with mashed potatoes. Enjoy!