I do Guiness braised corned beef every few years, it just adds some depth and richness. So does the coffee, the best gravy for like chicken and pork I have found is equal parts strong brewed coffee and apple juice.
The stock is for the most part bone stock, just a few knuckle ends and center shank for marrow. A ton of pepper corns and garlic, half an onion, celery and carrots boiled and simmered for HOURS. 8-14 hours for a reduction... this is the foundation stock as I call it. cooled and strained for bits.
Rosemary, thyme, basil, bay leaf and the kick over the top Thai fish sauce.
Once that has reduced by half or so, Ill build the rest of the stew. Besides I need to allow the barley to soak a bit.