In a pot, add 1 tbsp oil. Add garlic and onion to cook until translucent. Set aside.

In the same pot, add carrots and cook for about 5 mins.

Mix flour with salt and pepper. Pat dry the beef and toss the meat in the flour.

Add beef into the pot and add butter. Cook for about 5 mins.

Add tomato into and mix well and cook for about 1 min.

Add salt pepper, thyme, half portion of the potatoes, 2 cups of water, beef stock cube, sprinkle of salt and pepper and bring to low heat. Simmer no.3 for 2 hours.

Prepare bacon in the oven on a tray so the it doesn't drip until crispy. Set aside. (Optional)

After full 2 hours, remove the lid. Add the rest of potatoes and cook for an additional 30 minutes to reduce the broth. Remove the thyme stems, add minced parsley.

When done, add bacon, salt and pepper to taste. Serve with some soda bread.