Step 1

Pat the beef stew meat dry.

Step 2

Evenly coat the beef stew meat with the flour.

Step 3

In a large Dutch oven or a soup pot over medium heat, heat the olive oil.

Step 4

In batches, sear the beef stew meat on all sides until browned, about 2-3 minutes per side.

Step 5

Transfer the cooked meat to a plate and repeat until all of the beef stew meat is seared.

Step 6

Reduce the heat to medium-low.

Step 7

Add the onion to the beef drippings and sauté until slightly softened, about 2-3 minutes.

Step 8

Add in the thyme and the rosemary and sauté until fragrant, about 1 minute.

Step 9

Deglaze the pan with the beer and stir to combine, scraping the bottom of the pot to release the browned bits.

Step 10

Add in the beef stock and bring the broth to a low boil.

Step 11

Add in the carrots, the potatoes, and the seared beef and bring the mixture back to a simmer.

Step 12

Cover the stew with a lid and reduce the heat to low.

Step 13

Allow the stew to simmer until the flavors meld together, about 45 minutes-1 hour.

Step 14

Remove the lid and allow the stew to simmer until reduced and thickened slightly, about 20-30 minutes.

Step 15

Season the stew with the salt and the pepper.

Step 16

Serve.