1. In a large mixing bowl, place cubed chuck roast and season with flour, garlic powder, onion powder, salt and pepper. Toss well until thoroughly coated.

2. In a large pot over medium-high heat, heat 2 tablespoons of the oil and sear the beef cubes until golden on all sides. Be careful not to overcrowd the pot and do this in batches, while adding more oil as needed. Once browned, remove and set aside.

3. Reduce the heat to medium and add in the onions. Saute for approximately 5 minutes or until slightly softened and translucent. Then, add the garlic and tomato paste and cook for approximately 3 minutes or until the tomato paste turns to a deeper brownish red.

4. Add in the red wine and reduce by half. Then add the Guinness and return the beef ro the pot (do not reduce the Guinness as it can become bitter). Add the beef stock and bay leaves and bring to a boil. Reduce to a low simmer. Cover and let simmer for a minimum of 1 ½-2 hours or until the beef is tender.

5. Add the carrots and potatoes and simmer for another 20 minutes or until the vegetables are tender. Revive the bay leaves and add the peas about 5-10 minutes before done. Serve and enjoy!