(Actually, "You're Welcome", provided you are not vegetarian. If you are vegetarian, please change to "I'm Sorry"...or, try this with TVP or something, and see how it goes...)
2 pounds of beef stew meat
Oil for cooking
Salt and Pepper
Onion and Garlic
Carrots, Potato, Parsnip (or whatever stew veggies you like), cubed
1-2 Tablespoons tomato paste (because you never use a whole frigging can of it, do you? So it sits in the fridge and goes to waste. *sigh* Buy the tube, instead...)
One bottle/can of Guinness
Toss cubed meat in about a tablespoon of the oil. Mix 1/4 cup of flour with salt and pepper, then toss beef in the flour mixture to coat.
Heat 2 tablespoons of oil in a large skillet and add the beef, browning on all sides. Reduce heat and add diced onion (to taste) and tomato paste. Cook for three minutes, then add one clove diced garlic, and cook for an additional two minutes.
Remove from heat, and pour contents into a slow cooker, Dutch oven, or your favorite stew-making vessel. Return the frying pan to the stove and deglaze with about half of the Guiness--scrape the bottom while you stir to get all that pan yumminess! Add the deglazing liquid and the remaining Guiness into the stew pot with the meat. Add vegetables, cover and cook 2-3 hours (low and slow!)