Place your oven rack on the bottom third of the oven. Preheat the oven to 350°F.

In a large mixing bowl, season the beef chunks with 1 tbsp of salt and 1 tsp of pepper. Set this aside to marinate while you prep your vegetables (about 15 minutes).

In a large braising pan, or dutch oven that has an oven safe lid, heat the vegetable oil over medium-high heat. While the oil is heating up, dredge the beef in 3 tbsp of the all-purpose flour. You want to lightly dust the beef and shake off (and discard) any excess.

Add the meat to the pot in small batches. Cook until the beef has a crispy brown sear on the outside. Using tongs, transfer the cooked meat to a bowl. Continue searing until all the meat is browned. 

Once the meat has been seared, add the onions and garlic to the pot, and cook until translucent- about 3-4 minutes. Deglaze the pot by pouring in a half cup of the Guinness and using a wooden spoon to scrape up the bits of stuck on food from the bottom of the pot. Allow the Guinness to evaporate by 3/4s.

Add the remaining flour to the pot. Allow it cook for at least a minute to eliminate any raw flour taste. Add the remaining Guinness, along with the beef broth, stir, then increase the heat.

Return the beef chunks to the pot, followed by the herbs and the potatoes. 

Add all of your veg and season with a tsp of salt and 1/4 tsp of pepper. Stir everything together, and cover your pot. Place the pot in the preheated oven and cook for 2 1/2-3 hours, or until the veggies are fork-tender.

Remove the pot from the oven and discard the herb stems and bay leaves. Ladle into soup bowls and enjoy!