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Prep carrots, onions, garlic, mushrooms and slice beef chuck into bite-sized pieces.
Generously season beef chuck with salt and pepper. Heat oil in a pot on medium high heat and sear beef in batches. Once browned on all sides remove the beef and do the next batch.
On medium heat, saute onions and mushroom in the same pot with butter for a few minutes then add garlic.
Once fragrant, cook tomato paste for a few minutes and add flour. Cook for a few minutes to get rid of the raw flour taste then pour in stout beer.
Once combined, add the beef and give it a stir. Top it with beef stock and add bay leaves, thyme, rosemary, star anise, worcestershire, soy sauce, beef bouillon paste, gelatin powder, and celery.
Bring to a simmer and leave it in a 300F oven for 1.5 hours with the pot lid slightly open. Give it a mix every 45 minutes and scrape any browned bits stuck on the side.
Remove the herbs, spices, and celery and skim off a majority of the fat. Add carrots and baby potatoes and put it back in the oven for one more hour.
Finish with frozen peas and season to taste with salt if necessary.
Once the peas are warmed through, serve with bread and enjoy.