In a large Dutch over-medium heat, sauté bacon until brown and crisp. This may take about 5-6 minutes.
Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 1-2 tablespoons).
Season stew beef with salt and pepper to thoroughly cover all sides.
Add about 1-2 more oil. Add stew beef and brown well, turning once, about 2 -3 minutes per side, until beef lightly browns. Do not overcrowd the pan. Cook in batches, if necessary. Remove and set aside.
Add onions, ginger, garlic, thyme, bay leaf and celery to the skillet. Stir for about 2-3 minutes until onions is translucent. Then add flour and cook for another minute. Pour in about 1-2 cups water.
Add, paprika, tomato paste and bouillon. Continue stirring, then add Guinness, brown sugar, and browned beef. Add more water or broth to the pot and scrape all sides. Make sure it covers the food. Bring to a boil.
After 20 minutes, the stew is ready throw in potatoes, carrots and peas; adjust seasonings according to preference.
Cover and cook on until potatoes are tender.
Remove, garnish with bacon and parsley if desired, and serve with bread.