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Pat the beef cubes completely dry with paper towels – this is crucial for proper browning. Season generously with salt and pepper, then toss with flour until evenly coated.
Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Brown the beef in batches, avoiding overcrowding – each piece needs space to develop that gorgeous golden crust.
Remove beef and reduce heat to medium. Add onions to the same pot, scraping up those beautiful browned bits. Cook until softened and lightly golden, about 5 minutes.
Pour in one bottle of Guinness, letting it bubble and foam dramatically. Add the browned beef back, along with beef broth, bay leaves, and thyme.
Bring to a gentle boil, then reduce heat to low and partially cover. Simmer for 1.5 hours, stirring occasionally.
Stir in carrots, potatoes, and mushrooms along with the remaining Guinness. Continue simmering uncovered for 45 minutes until vegetables are tender and the sauce coats a spoon.