Chop all vegetables and cube the beef chuck.

Season the beef with salt and pepper.

In a large pot, heat olive oil over medium-high heat.

Add the beef in batches and brown on all sides, about 5-7 minutes.

Remove the beef and set aside. In the same pot, add onions, carrots, celery, and garlic.

Sauté until the onions are translucent, about 5 minutes.

Return the beef to the pot and add the potatoes, thyme, Worcestershire sauce, Guinness, and beef broth.

Bring to a boil, then reduce heat to low.

Cover and simmer for 1.5 to 2 hours, until the beef is tender.

Stir occasionally and add more broth if necessary.

Taste and adjust seasoning if needed.

Serve hot with crusty bread.