Pat beef dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.

Sear beef in batches until deeply browned on all sides, then remove and set aside.

Add chopped onions to the Dutch oven and cook until softened and translucent, about 8-10 minutes.

Deglaze the pot with a splash of beer, scraping up any browned bits from the bottom.

Return beef to the pot. Add remaining beer, beef broth, and bay leaves. Bring to a simmer.

Cover the Dutch oven and cook in a preheated oven at 160°C for 60 minutes.

Add carrots, potatoes, sweet potatoes, and pumpkin to the pot. Stir gently to combine.

Continue to cook, covered, for another 60 minutes, or until beef and vegetables are fork-tender.

Remove bay leaves. Taste and adjust seasoning as needed.

Serve hot, garnished with fresh parsley if desired.