Marinate the beef overnight in half of the Guinness and the bay leaves.
The next day, drain the beef, keeping the marinade. Pat the mat dry and season it.
Heat the lard or oil in a heavy-based pan. In two batches, fry the meat on all sides on a high heat for 5 minutes. Add more fat if necessary between batches.
When the second lot of beef has been lifted out of the pan, throw in the onion and carrot. Once softened, put the beef back in and add the marinade, remaining Guinness, 600ml of stock, Worcestershire sauce, and then season.
Bring to the boil, skim and turn the heat down low. The stew should be steaming but not boiling. Leave it like this for 2-2 1/2 hours.
For the dumplings, compensate with more of one type of horseradish if you can't find both. Mix everything together (adding only half the parsley) in a bowl with a splash of water to form a firm dough. Divide into 8 balls.
Once the stew has had its cooking time, check to see if the meat is beginning to soften. As long as it is, add the remaining stock. Don't adjust the heat. When it has warmed up, submerge the dumplings.
Cover the pan, keeping the heat low, and leave it for another 30 minutes before serving with the rest of the chopped parsley.