Add some olive oil and butter to a heavy stockpot. Salt and pepper, then flour, the cubes of meat. Over medium heat, brown the cubes in two batches until seared on all sides. Set aside.
In same pot, add onion and some salt and combine until translucent. Add garlic, carrots, and celery and cook until softer.
Turn up the heat and add in the Guinness, allowing to bubble and evaporate as you scrape up any bits stuck to the bottom of the pot. Add the meat back in, and add the stock after which seasoning and placing the bouquet garni. Once the stew boils,lower to a simmer and cook, stirring often, for at least two hours.
For the Irish Champ: Peel and quarter the potatoes, bring to a boil in a separate pot and cook until soft, then mashing with cream and butter. Season and add in the chopped scallions to finish.
When serving, spoon some stew into a bowl and add a few scoops of the Irish champ and top with a little more of the stew gravy. Sit by a large window while complicated weather occurs outside. Stare off, eat, and dream of your future, of your past,or your right now.
