Cut the beef chuck into 2-inch cubes and pat dry. Season well with salt and freshly ground black pepper for enhanced flavor.

Heat olive oil in a heavy pot over high heat. Add beef in batches, cooking until beautifully browned on all sides. Remove and set aside.

Lower the heat to medium. If needed, add more olive oil and sauté minced garlic and onions for about 3 minutes until soft and fragrant.

Add chopped bacon or pancetta, cooking until golden. Toss in carrots and celery, stirring for a few minutes to blend the delicious flavors.

Sprinkle flour over the mixture and stir for about 1 minute. Pour in Guinness, chicken broth, and tomato paste, combining everything until the flour dissolves.

Return the browned beef along with any juices back to the pot. Make sure the liquid covers the ingredients, then bring to a gentle simmer.

Place the lid on the pot and cook on low for about 2 hours, allowing the beef to become incredibly tender.

After 2 hours, remove the lid. Continue to simmer for another 30 to 45 minutes until the sauce thickens and the beef is melt-in-your-mouth tender.

Skim any excess fat from the surface, if desired. Adjust seasoning and gently discard bay leaves and thyme before serving hot.