Preheat your oven to 350°F (175°C).

In a large Dutch oven over medium heat, add diced bacon and cook until browned and crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.

Season the beef chuck with kosher salt and black pepper. Sear the beef in the bacon fat for about 3-4 minutes on each side until a golden crust forms. Remove the beef and set aside.

Reduce heat to medium, add onions, celery, cabbage, and carrots. Sauté for 4 minutes until slightly tender, then add garlic and tomato paste. Cook for an additional 2 minutes.

Sprinkle flour over the sautéed vegetables, stirring for 1 minute. Gradually pour in Guinness stout while scraping up the brown bits. Add beef broth and coffee, and bring to a gentle simmer.

Return the beef and bacon to the pot. Add potatoes, bay leaves, and thyme sprigs. Stir to combine all ingredients.

Cover and braise in the oven for 3 to 3.5 hours, or until the beef is tender. Check occasionally and adjust the cooking time if needed.

Stir in frozen peas before serving and let the stew rest for 15 minutes. Serve with warm bread or over mashed potatoes.