In a large bowl, toss the beef and flour until we’ll coated. Heat the oil over medium-high heat in a large soup pot, and sear the beef a few pieces at a time until browned on all sides, adding more oil as needed. Do not overcrowd the pan. Place the seared beef on a plate and set aside.

Reduce the heat to medium and add the onion, stirring until browned on the edges, about 5 minutes. Then, add the tomato paste, garlic, and red wine vinegar and cook for an additional minute. Add the stout, scraping up any browned bits on the bottom of the pot. Add the beef along with the juices, beef broth, bay leaves, and thyme. Bring to a boil and then reduce to a simmer.

Cover and cook for about 1 1/2 hours, or until the beef is tender. Add the potatoes and carrots and cook until all the vegetables are fork tender, about 30 minutes. Remove the bay leaves and thyme springs and discard. Taste and season with salt and pepper as necessary. Serve with cheddar chive biscuits. Enjoy!

Preheat the oven to 425°F. Line a sheet pan with parchment paper. Set aside.

Combine the flour, baking powder, sugar, and salt in a food processor and pulse to combine. Cut the butter into chunks and add to the food processor. Pulse until the butter is pea-sized. Alternatively, you can whisk the dry ingredients together, and cut the butter into the flour mixture with two butter knives or a pastry cutter.

Make a well in the center of the flour mixture. Add the milk, and stir until the dough starts to come together. Don't overwork the dough. It will be crumbly and a bit shaggy. Add the white cheddar and chives.

Turn the dough onto a lightly floured surface. With floured hands, bring the dough together – it will be a little sticky so keep flouring your hands. Next, flatten the dough into a 1/2'' rectangle. Fold 1/3 of the dough towards the center, and then fold the remaining 1/3 of the dough over the top. Flip 90° horizontally. Repeat flattening and folding the dough three more times, turning horizontally between each fold.

Press the dough one last time into a 1/2'' rectangle. With a floured 2-3'' biscuit cutter or jar lid, cut 6-8 biscuits. Don't twist the cutter! Re-press the dough scraps as needed. Place the biscuits in the freezer for about 5 minutes or in the fridge for 10 minutes.

Arrange the biscuits on a parchment-lined sheet pan. Whisk the egg with 1 Tbs. of water, and brush the mixture over the top and sides of the biscuits. Bake 18-22 minutes, until the tops are golden brown and the layers are flaky. Serve warm with butter and Kosher salt.