Easy Guinness Beef Stew

Trim and cut beef into bite-size chunks. Sprinkle with salt and pepper.
In large pot or dutch oven, heat 1 TBSP oil over medium-high heat until shimmering. Add beef chunks in batches and cook 4 -5 minutes until browned on all sides. Add additional oil as needed. Do not overcrowd. Remove to a plate.
Into remaining oil in pot, add the onions and saute until translucent and soft. Add the garlic and cook 1 minute until fragrant. Sprinkle mixture with flour and cook until thickened, about 1 additional minute. Pour beer into pot, scraping up any browned bits from bottom of pot as you stir. Add tomato paste and stir until mixed into liquid.
Add stock, carrots, potatoes, bay leaf and thyme. Stir to combine. Bring stew to a low boil, then reduce heat to simmer. Cover and simmer for 2 to 2-1/2 hours until beef and vegetables are tender. If stew is too thick, add additional beef stock or water to thin.
Ladle stew into serving bowls and salt and pepper to taste.

FOR THE SLOW COOKER

Add the browned beef into the bottom of a 6 to 8 quart slow cooker insert. Add the remaining ingredients except the flour to the slow cooker. Cook on Low setting 7 to 8 hours or High 4 to 5 hours until meat and vegetables are tender. During last 30 minutes of cooking time, ladle 1/2 cup of liquid into small bowl and whisk in flour until smooth. Pour flour mixture into slow cooker and stir. If cooking on Low setting, turn the slow cooking to High.