Cook the Bacon: In a spacious Dutch oven or a sturdy pot, fry the diced bacon over medium heat until it turns crispy. Use a slotted spoon to remove the bacon and set it aside, retaining the bacon fat in the pot.

Brown the Beef: Season the beef chuck cubes with kosher salt and freshly cracked black pepper. In the same pot with the bacon fat, brown the beef in batches over medium-high heat, making sure not to overcrowd the pot. Sear each batch for 4-5 minutes, until all sides are browned.

Sauté the Vegetables: In the same pot, add the diced onion, chopped carrots, celery, and cabbage. Sauté for 5-7 minutes until the vegetables start to soften. Next, incorporate the minced garlic and tomato paste, cooking for an additional 2 minutes while stirring to mix thoroughly.

Add Flour and Liquids: Dust the vegetables with flour and mix thoroughly to ensure they're evenly coated. Sauté for 1-2 minutes, then gradually add the Guinness stout, beef broth, and brewed coffee. Stir well to blend the ingredients, making sure to scrape up any caramelized bits stuck to the bottom of the pot.

Add Beef and Seasonings: Return the browned beef to the pot, along with the bay leaves and thyme sprigs. Cover the pot and let it simmer gently for 1 ½ to 2 hours, or until the beef is tender.

Add Potatoes and Peas: After the beef has simmered, add the halved baby potatoes to the stew. Continue to simmer for an additional 30 minutes, until the potatoes are fork-tender. If using, stir in the frozen peas during the last 10 minutes of cooking.

Adjust Seasoning and Serve: Once the stew is done, taste and adjust seasoning with more salt and pepper if necessary. Ladle the stew into bowls and top with the reserved crispy bacon. Serve warm with crusty bread or a side of mashed potatoes.