Step 1

First, begin by preparing your chuck roast. Cut the beef into 2-2.5-inch pieces and then place into a large bowl.

Step 2

Next, mix together your beef stew seasoning by placing rosemary, pepper, thyme, onion powder, paprika, garlic powder, brown sugar, 1.5 teaspoons salt, and 1 tablespoon of flour into a small bowl. Mix to combine and then sprinkle on top of beef chunks and toss to coat the beef.

Step 3

Wrap the beef in plastic wrap and place it in the refrigerator. Let the beef sit in the dry rub for 30 minutes or up to 2 hours.

Step 4

Remove the beef from the refrigerator and let the beef come to room temperature.

Step 5

Heat a large Dutch oven over medium/high heat. Add 2 tablespoons of olive oil. When the olive oil is fragrant, add half of the beef chunks to the skillet. Brown beef chunks for 1.5-2 minutes, flip, and brown for another 1.5-2 minutes. Then, remove the first batch of beef chunks and repeat with the remaining half. Once browned, remove all beef from the skillet and set aside.

Step 6

Next, deglaze the skillet by pouring 1/4 cup of the beef broth into the skillet and scrape the skillet with a spatula to free all the brown bits from the pan.

Step 7

Add 1 additional tablespoon of olive oil to the pan and add the onion. Sprinkle the onion with ¼ teaspoon of the remaining salt. Saute the onion in the beef broth for 3-4 minutes. Add garlic.

Step 8

When the garlic is fragrant add the celery, carrots, and mushrooms to the pot and saute all the veggies together for an additional 3-4 minutes.

Step 9

Next, add the can of Guinness, remaining beef broth, Worcestershire sauce, maple syrup, tomato paste, and the remaining salt into the Dutch oven and whisk it all together until the tomato paste has dissolved into the broth.

Step 10

Place the fresh thyme bundle into the dutch oven and make sure it is submerged into the liquid.

Step 11

Bring the stew to a boil, give it a stir, and then cover. Turn the heat to low and let the stew simmer for 1.5-2 hours, stirring occasionally. You will know when the beef stew is done if the beef is fork tender and pulls apart easily.

Step 12

Once the beef is tender, remove the thyme bundle from the stew. If the stew is your desired thickness, serve the stew. If you would like your stew a bit thicker, remove ¼ cup of the broth from the stew.

Step 13

Add the last tablespoon of flour to the liquid and mix until thick. Add back into the stew and whisk until it is combined. Bring to a gentle simmer and the stew will thicken.

Step 14

Serve this Guinness beef stew over mashed potatoes.