Preheat the oven to 350°F (175°C).

In a Dutch oven over medium-low heat, render the bacon until browned. Remove with a slotted spoon and set aside.

Season beef cubes with salt and pepper. Sear in the bacon fat over medium-high heat until browned on all sides. Work in batches to avoid overcrowding. Set aside.

Reduce heat to medium. Add butter if needed and sauté onions, celery, carrots, and cabbage for 3–4 minutes. Add garlic and sauté for another minute.

Stir in tomato paste and cook for 2–3 minutes until deepened in color. Sprinkle flour over the vegetables and mix well.

Deglaze the pot with Guinness, scraping up browned bits. Add beef broth, coffee, bay leaves, thyme, and the seared beef and bacon. Mix thoroughly.

Stir in potatoes. Cover the pot and transfer to the oven. Braise for 3–3.5 hours until beef is tender.

Remove from the oven, stir in peas, and let the stew rest, covered, for 15 minutes before serving.