Season chuck roast cubes with 1-teaspoon salt and 1/2-teaspoon pepper.

In a large braising pot or Dutch oven, heat oil over medium high. Working in 2 batches, sear cubes until well browned; transfer from pan to clean plate.

Reduce heat to medium low and stir onion, garlic, bay leaves and thyme into pan. Sauté for 2 minutes, scraping brown bits from bottom of pan. Top vegetables with flour and sear 2 more minutes while stirring. Pour in beer, beef stock, Worcestershire and remaining 1-teaspoon salt and 1/2-teaspoon pepper; turn to medium-high heat and bring to a boil. Stir in reserved roast cubes, reduce heat to low, cover and simmer 1 hour.

Stir in cabbage, potatoes and carrots. Simmer, covered 1 more hour.

Serve garnished with parsley.