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Begin by dicing the onions and setting them aside.
Cut the potatoes into 1-inch pieces and chop the carrots and celery into ½-inch pieces, then set them aside as well.
Dice the bacon and cut the chuck roast into 1-inch pieces.
In a large pot, cook the bacon until the fat has rendered, then remove it and set aside.
In batches, brown the beef pieces in the rendered bacon fat, then set the browned beef aside.
Add the diced onions to the pot and sauté for about 10 minutes until they become soft.
Stir in the minced garlic and cook for an additional minute.
Add the remaining vegetables (potatoes, carrots, celery) to the pot and cook for 5 minutes, seasoning with salt and fresh pepper.
Pour in the 19-ounce can of Guinness and bring the mixture to a boil; let it boil for 2 minutes.
Return the bacon and browned beef to the pot.
Add the beef broth, thyme, rosemary, Worcestershire sauce, tomato paste, bay leaves, and dried mushrooms.
Bring the mixture back to a boil, then cover the pot and let it simmer on low heat for 2 hours.
After simmering, remove the bay leaves and adjust the seasoning if necessary.
Serve the stew hot, optionally accompanied by mashed potatoes, crusty bread, or pasta.