Begin by carefully chopping your chuck roast into bite-sized cubes, ensuring even cooking. Finely dice the onions, carrots, and celery while mincing the garlic.

In a heavy Dutch oven, heat a drizzle of oil over medium-high heat until shimmering. Add half of the beef cubes, allowing them to brown for about 4-5 minutes on each side.

With the beef set aside, reduce the heat to medium and add the diced onions, carrots, celery, and minced garlic to the Dutch oven. Sauté these vegetables for approximately 5-7 minutes.

Return the browned beef to the pot, stirring to combine with the sautéed vegetables. Pour in the Guinness beer and use a wooden spoon to scrape the bottom of the pot.

Next, stir in the beef broth and add the cubed potatoes along with the bay leaves and thyme. Bring the mixture to a gentle simmer over medium heat.

Cover the Dutch oven with a lid and reduce the heat to low. Allow your stew to slow cook for 2-3 hours, stirring occasionally, until the beef is tender and the sauce thickens.