Cook the bacon and set aside on a plate with paper towel to drain the grease.

Cut off the excess fat from the chuck roast and cut the meat in 1 inch cubes.

Heat 2 tablespoons of olive oil in a large stock over medium heat. I recommend using a Dutch Oven if you have one as this is the perfect stew pot.

Cooking in batches, brown the chuck roast. Season each batch with salt and pepper. If needed, add some olive oil between batches. Don't worry if the meat is fully cooked as it will finish cooking later. Set the meat aside on a plate. You want to keep the juices so don't use a paper plate.

Next, in the same pan, add 1 tablespoon of olive oil over medium heat. Add the onions and celery and season with a pinch of salt and pepper. Cook until fragrant and soft, about 5 minutes.

Add the garlic, mushrooms and carrots. Cook for another 3-5 minutes until a fork can slightly pierce the carrots. You don't want them too soft.

Crumble the bacon and add it and the tomato paste and stir them in to the vegetables. You want to cook the tomato paste so release the sweetness of it. Cook for about 2-3 minutes,

Now add the Guinness beer and let simmer for 1 minute. Add the Worcestershire sauce and lemon juice and let cook for another 1-2 minutes stirring constantly.

Pour in the beef stock and add in the bay leaf, parsley, and thyme. Return the beef with the juices to the pot as well. Raise the heat to high and bring it to a boil. Keep stirring to prevent burning. Reduce the heat to a simmer and cover.

Allow to simmer 1 hour and add the potatoes. Adding the potatoes now. will cook them without becoming mushy or disintegrating. Simmer for another 1 hour. Taste the stew to see if you need to add any more salt or pepper.

If you would like to thicken the stew, add some of the flour to a small bowl with some water. Mix it well so that there are no clumps. This is called a "slurry". Gradually add some to the stew and mix thoroughly. keep adding small amounts and mixing until it reaches your desired thickness. Be careful as the heat will gradually cause the flour to thicken, so be patient before adding too much.