Step 1

Set your Dutch oven on medium-high heat and add 1 tablespoon of oil.

Step 2

Toss the stew meat in the flour until all pieces are fully coated.

Step 3

When the oil is hot, add the beef in a single layer. If necessary, brown the stew meat in multiple batches. Turn the pieces over every 5 minutes to sear all sides.

Step 4

While the meat browns, dice the onion, peel, and chop the whole carrots into 1” pieces.

Step 5

After the meat is almost fully cooked, remove it from the Dutch oven and set it aside. Sauté the onion, garlic, and carrots for 5 minutes while stirring regularly.

Step 6

Rinse and chop the potatoes into 1” pieces.

Step 7

Once the onion and carrots have softened, add the potatoes and meat to the Dutch oven. Pour a small amount of beer into the Dutch oven and use a spatula or wooden spoon to scrape the bottom to remove any stuck-on food.

Step 8

Add the remaining beer, broth, and Worcestershire sauce, then stir. Mix in the tomato paste, garlic, Italian seasoning, salt, pepper, and bay leaf. Stir until the tomato paste has dissolved.

Step 9

Cover the Dutch oven, reduce the heat to low-medium, and let it simmer for 30 minutes.

Step 10

Remove the lid and lower the heat to warm. Use a slotted spoon to remove the bay leaf. Serve garnished with fresh thyme or other fresh herbs.