In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. This should take about 5-7 minutes. Remove the beef and set aside.

In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent.

Transfer the browned beef, sautéed onion, and garlic to a slow cooker. Add the carrots, potatoes, and mushrooms.

In a separate bowl, mix together the beef broth, Belgian ale, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Pour this mixture over the beef and vegetables in the slow cooker.

Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.

Once cooked, remove the bay leaves and adjust seasoning if needed. Serve hot, garnished with fresh parsley.