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Preheat oven to 250
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Brown bacon in a Dutch oven or heavy bottomed pot over medium heat and set aside on a paper towel lined plate
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Generously salt and pepper the beef
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Increase heat to medium high and brown beef on all sides - work in batches and set each batch aside in a bowl - add olive oil as needed
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When all beef is browned add tomato paste and stir for about a minute
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Add beer and stir to scrape up all the brown bits
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Add beef and bacon back to the pot, cover and cook for 3 - 3 1/2 hours
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Add garlic, potatoes, carrots, and mushrooms, and bake another 45 minutes to an hour or when potatoes and carrots are fork tender
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Use a fork to smash flour and butter together in a bowl
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Transfer the stew to the stove, add flour/butter and bring to a boil
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Cover and reduce heat to a simmer for 10 - 15 minutes, or until liquid thickens