Yield:  8 servings

2 lb chuck-eye steak; cubed
salt and pepper
1 tablespoon flour
2 tablespoon olive oil
6 clove garlic; minced
1 pint Guinness stout
6 cup beef stock
2 tablespoon Tomato paste
1 tablespoon dried thyme
1 tablespoon dried marjoram
2 each bay leaf
2 pound russet potatoes; cut into 1-inch pieces
1 large onion; chopped
2 cups baby carrots
2 tablespoon fresh parsley; chopped 

1. Season meat with salt and pepper. Dredge in flour to coat and shake off excess.

2. Heat oil in a large heavy stock pot over medium-high heat. Add beef and sauté until brown on all sides. Do not crowd the pot or the meat will not brown. Sauté in 2-3 batches and reserve.

3. Add garlic to pan and sauté until golden. Add Guinness to pot and deglaze pan scraping up all the bits on the bottom (fond) with a wooden spoon. Add reserved beef, beef stock, tomato paste, and dried herbs to pot and stir to combine. Bring mixture to a boil. Reduce heat to medium-low, cover and simmer up to 2 hours. Stir occasionally.

4. Add potatoes, onions and carrots to stew and simmer uncovered until vegetables are tooth-tender, about 35 minutes. Retrieve and discard bay leaves.

5. To serve: Sprinkle with parsley and serve.

NOTE: Stews are also best when prepared a day ahead. This concentrates the flavors and thickens the sauce.