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 until the onion is translucent, about 3-4 minutes.

In a slow cooker, combine the browned beef, sautéed onion and garlic, carrots, potatoes, and celery.

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

Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the flavors are well combined.

Before serving, remove the bay leaf and adjust seasoning if necessary. Garnish with fresh parsley.