Step 1

Combine the flour with 1 teaspoon salt and ½ teaspoon pepper in a Ziploc bag.

Step 2

Add the stew meat to the bag and shake to coat the pieces with the flour mixture.

Step 3

Heat the olive oil in a dutch oven or heavy stockpot over medium heat.

Step 4

Brown the beef on all sides, working in batches and adding oil, as needed.

Step 5

Set the beef aside when browned.

Step 6

Add the butter and onion to the pan and cook until soft, about 4 minutes.

Step 7

Add the garlic to the onions and cook until fragrant, about 1 minute.

Step 8

Add the beer to the onions and stir to deglaze the bottom of the pot.

Step 9

Add the broth, tomato paste, Worcestershire sauce, potatoes, bay leaves, and browned beef to the pan and bring the mixture to a simmer.

Step 10

Cover the pan and simmer the stew on low for about 90 minutes, stirring occasionally.

Step 11

Add the carrots, celery, and thyme to the stew.

Step 12

Cover the pan and continue to simmer the stew for 45 minutes, until the vegetables are soft and the beef is tender, adding extra liquid, if necessary.

Step 13

Remove the bay leaves and thyme and season with salt and pepper, to taste.

Step 14

Serve garnished with fresh parsley, if desired.