Browning the Beef: Begin by cutting the beef chuck into 1-inch cubes. Season with salt and pepper. In a large pot or Dutch oven over medium-high heat, add a tablespoon of oil. Once hot, sear the beef cubes until browned on all sides. Remove from pot and set aside.
Sautéing Vegetables: In the same pot, add diced onions and carrots. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
Add Beer and Stock: Pour in one bottle of Guinness beer and scrape any browned bits from the bottom of the pot. Add beef broth until it covers all ingredients generously.
Add Potatoes and Herbs: Return the seared beef to the pot along with cubed potatoes, thyme, bay leaves, salt, and pepper. Stir everything together well.
Braising: Bring mixture to a boil then reduce heat to low. Cover and let simmer for about 2-3 hours until beef is tender and flavors meld together beautifully.
<strong=Adjust Seasoning: Taste before serving; adjust seasoning as needed with additional salt or pepper if necessary before removing bay leaves and thyme sprigs.
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