1- Season the beef chunks with salt and pepper to bring out the flavors right from the start.

2- Heat olive oil in a heavy pot over medium heat, then brown the beef in batches to avoid crowding and get that perfect caramelized edge; set it aside once done.

3- In the same pot, cook the garlic and onions until they soften and release their aroma.

4- Add the diced bacon and cook until it’s browned, adding a smoky depth to your stew.

5- Stir in the carrots and celery and cook them briefly to blend their flavors.

6- Sprinkle flour over the vegetables and stir, cooking for one minute to thicken the base without any bitterness.

7- Gradually add the dark beer, chicken broth, and tomato paste while stirring to mix everything well and build a rich sauce.

8- Toss in the bay leaves and thyme for that herbal touch.

9- Return the beef and its juices to the pot, ensuring the liquid covers the meat for even simmering.

10- Cover and simmer gently for 2 hours until the beef is tender and full of flavor.

11- Remove the lid and simmer uncovered for another 30 to 45 minutes to thicken the sauce and intensify the taste.

12- Skim off any excess fat if you like, then adjust the seasoning with salt and pepper.

13- Serve it hot, ideally with a creamy side like sweet potato casserole to soak up the goodness.