In a large pot, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning on all sides. Remove and set aside.

In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the onions become translucent.

Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the Guinness stout, scraping the bottom of the pot to release any browned bits.

Add the browned beef back to the pot along with the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, pepper, and bay leaves. Stir to combine.

Gently fold in the diced potatoes, distributing them evenly throughout the stew.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the flavors meld together.

Taste and adjust salt and pepper according to your preference before serving.

Before serving, take out the bay leaves from the stew.