Cut the chuck roast into 1-inch cubes, trim fat & gristle. Dredge meat in flour mixed with salt & pepper; shake off excess flour. Heat a small amount of olive oil in a heavy stew pot; add beef and brown. Remove beef with slotted spoon, set aside. Add a little more olive and brown the onion & garlic. When onion starts to turn translucent add 3 cans beef stock. Stir in flour clinging to pot. Add the beef, beer, a few peppercorns, and bay leaf. Cover and cook on low heat for 2-3 hours.
About 30 minutes to 1 hour before serving, add the celery, potatoes, and carrots. Bring to low boil, uncover, and cook until vegetables are tender. Serve with crusty bread.
Any kind of stew meat will do for this recipe, as long as you trim off the fat & gristle. For tough meats, increase the cooking time. Sometimes I add a little tomato juice (maybe a quarter of a cup) to jazz up the flavor. You can also add green beans with the potatoes, celery, and carrots.