Preheat the oven to 350 degrees Fahrenheit.

Make the bacon. Place the diced bacon in the dutch oven. Reduce the heat to medium-low and cook the bacon, turning periodically, until browned and some of the fat has rendered. Remove the bacon from the skillet using a slotted spoon and place it in a small bowl.

The meat should be seared. Season the meat cubes with salt and pepper all over. Increase the heat to medium-high in the dutch oven and sear the steak on both sides until browned. This may need to be done in batches. Take the meat out of the pan.

Cook the vegetables. Reduce the heat to medium and add the chopped onions, celery, cabbage, and carrots to the saucepan, stirring often for 3-4 minutes. Cook for another minute after adding the chopped garlic. Cook for 2-3 minutes, stirring often, until the tomato paste has darkened in color. When the tomato paste is done, sprinkle the flour on top and mix well to combine.

Pour in the liquid and herbs. Pour in the beer and scrape away any browned pieces from the bottom of the saucepan with a silicone spoon. Stir in the beef broth and coffee, then bring to a boil. Return the meat and bacon to the saucepan with the potatoes, thyme, and bay leaves.

It's time to braise! Cover the pot and place it in a 350°F oven. Cook for three to three and a half hours, or until the meat is extremely soft. Remove from the oven, mix in the peas, and set aside for 15 minutes before serving, covered.