Heat oven to 325° F.
Pat the meat dry with paper towels and season generously with salt and freshly ground black pepper.
In a Dutch oven or heavy bottom pot, heat up 2 tbsp of olive oil over medium-high heat. Without overcrowding and working in batches, add the meat and sear it until browned on all sides, approximately 2 minutes per side. Transfer to a bowl and set aside.
Reduce the heat to medium, add 1 tbsp of olive oil, onions, celery, carrots, garlic, caraway seeds, fresh thyme, and bay leaves, and cook gently for 5 minutes, stirring frequently to prevent burning. Add tomato paste and cook for 3 more minutes while stirring.
Return the meat to the pot and add the beer. Use a wooden spoon to scrape up the browned bits from the bottom of the pot and cook for 3 minutes to reduce and evaporate the alcohol. Add beef stock and bring it to a boil. Once it has come to a boil, lower the heat and simmer for 5 minutes while skimming the fat and foam.
Adjust the seasoning, cover it, and transfer it into the oven. Cook for 2 to 3 hours until tender.
Serve with steamed potatoes, carrots, and chopped parsley.
