Begin by gathering your ingredients and prepping them. Chop the beef into bite-sized pieces, dice the onions, carrots, and celery, and cut the potatoes into quarters.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add beef in batches, browning each side for 4-5 minutes. Remove and set aside.

In the same Dutch oven, add more oil if necessary, then sauté onions, garlic, carrots, and celery over medium heat for about 5 minutes.

Pour the Guinness beer into the pot, scraping up any browned bits. Allow it to simmer for 2-3 minutes, then stir in thyme, potatoes, and reserved beef. Add enough beef broth to cover ingredients.

Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 3 hours, stirring occasionally.

Check the seasoning, adjust with salt and pepper as needed. Serve hot with crusty bread or mashed potatoes.