Preparation Steps

• Preheat oven to 325°F (160°C).
• In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
• Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
• Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the tomato paste and cook for 1-2 minutes.
• Pour in the Guinness stout and beef broth, scraping up any browned bits from the bottom of the pot.
• Return the browned beef to the pot. Add the carrots, potatoes, thyme sprigs, and bay leaf. Stir to combine.
• Bring the stew to a simmer, then cover the pot and transfer it to the preheated oven.
• Bake for 3 to 3.5 hours, or until the beef is very tender and the vegetables are cooked through. Stir occasionally.
• Remove the thyme sprigs and bay leaf before serving. Adjust seasoning with salt and pepper to taste.