1. Heat oil (60 g) in a large pot, add the beef, and brown well on high heat. Transfer the meat to a bowl and set aside.
2. Add the crushed garlic cloves, the onions and chopped chilies to the pot (with a little extra oil if needed) and cook until softened and lightly browned.
3. Pour in the Guinness beer, add the bouillon cubes, star anise, salt, and pepper, and simmer for 7 minutes.
4. Return the browned beef and its juices to the pot, bring to a simmer, and cook uncovered for 1 hour 30 minutes, stirring gently every 15 minutes.
5. Add the shallots and carrot chunks, stir, and continue cooking uncovered for another 1 hour 30 minutes, stirring every 15 minutes.
6. When the meat is very tender and the sauce has thickened, transfer to a serving dish, sprinkle with chopped parsley, and serve.