Heat the vegetable oil in a large pot over medium-high heat. Add the beef stew meat in batches, ensuring it’s browned on all sides. This step helps to develop a rich, savory flavor that’s key to the stew. Once browned, remove the beef from the pot and set it aside.

In the same pot, add the chopped onion and cook for about 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant. This will infuse the base with aromatic flavor.

Pour in the Guinness stout, scraping the bottom of the pot to release all those delicious brown bits from the beef. This step is essential for building flavor, as the beer will help lift all the fond and create a rich broth.

Add the beef broth, dried thyme, bay leaves, salt, and pepper. Stir everything together, then return the browned beef to the pot. The liquid should just cover the beef and vegetables. If not, add a little more beef broth or water.

Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together beautifully. Stir occasionally to ensure everything is cooking evenly.

Once the beef is nearly tender, add the diced potatoes and sliced carrots to the pot. Stir them into the stew, cover, and continue cooking for another 30 minutes, or until the vegetables are tender.

Before serving, taste the stew and adjust the seasoning if needed with more salt and pepper. Remove the bay leaves and discard them.