Heat oil over medium-high heat in a heavy pot.
Season meat with salt and pepper and brown in batches on all sides.
Return all the meat to the pot and add about 4 cups of water to just cover the meat.
Simmer for two hours until the meat is tender, do not boil.
Skim off any foam.
Add tomato paste, beef bouillon onions, garlic, potatoes, carrots, celery, mushrooms thyme and Guinness.
Add 2-3 cups water just to cover vegetables and simmer for one hour.
Season with additional salt and pepper to taste.