Spray a Dutch oven, or large cooking pot lightly with an olive oil mister and set over medium high heat. Season beef chunks with salt and pepper, place them in a pot, and brown on both sides, about 5-6 minutes on each side. Remove from pan and set aside.

Place onion, garlic, carrots, and celery into the pan, and sauté for about 5 minutes, or until the vegetables become slightly tender.

Return the beef to the pot. Pour in the beef stock, and Guinness, and then add in the bay leaf. Season with additional salt and pepper.

Turn heat down to medium, and then simmer gently for about 2 hours until the meat is tender, stirring occasionally to make sure it doesn’t stick. Serve immediately.