Irish Beef Stew: In a medium-sized pot or deep skillet over medium-high heat, add olive oil. Once hot, add chuck roast and cook until browned on all sides (about 4 minutes).

Add onions, carrots, garlic, salt, pepper, thyme, rosemary, and bay leaf. Cook for an additional 5 minutes.

Pour in beef broth and add potatoes, cover and simmer for 1 hour, until meat and vegetables are tender. (Alternatively you can also use a slow cooker, if preferred.)

Finish the Stew: Remove the bay leaf. In a small bowl, stir softened butter and flour together until smooth. Stir this mixture into the stew. Add frozen peas and allow to warm for 2 - 3 minutes.

Serve the Irish beef stew with bread and butter and ale.