Start by cutting the chuck or stewing beef into uniform 1-inch chunks and season generously with salt and pepper.

In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown the beef in batches for about 5–7 minutes.

Using the same pot, add chopped onion, minced garlic, sliced carrots, and chopped celery. Cook for 5–7 minutes until vegetables are tender.

Slowly pour in 1 bottle of Guinness beer, scraping the bottom to deglaze. Let simmer for about 2 minutes.

Return the beef to the pot, add diced potatoes and beef broth. Stir in thyme and bay leaves.

Bring to a boil, cover, and simmer for about 3 hours, stirring occasionally.

Taste and adjust seasoning before serving hot.