Preheat the oven to 325 degrees.

In a large frying pan over medium heat, melt 1 Tablespoon of the butter. Add bacon and shallots. Cook until golden brown then use a slotted spoon to transfer to a large baking dish or dutch oven. Do not drain fat.

In the same skillet, add the beef, season generously with salt and pepper, and cook until browned on all sides. Transfer beef to the dutch oven, again keeping all of the fat in the skillet.

Add the carrots to the skillet, season with salt and pepper, and cook for about 3 minutes, then add them to the dutch oven.

If you have a lot of fat left in the pan, go ahead and add the mushrooms and saute for 2 minutes. Otherwise, add another Tablespoon or two of butter to the pan and allow to melt before adding the mushrooms. Season with salt and pepper then remove mushrooms to the dutch oven.

Pour Guinness into the skillet and use a whisk to scrape up all the browned bits along the bottom. Pour these juices over the beef mixture in the dutch oven. Add the bunch of parsley and bay leaves, cover, and bake in the oven for 2 hours. Remove, add salt and pepper if needed, then serve with roasted potatoes or fresh, crusty bread.