• Prep: peel carrots and potatoes then cut carrots into 1″ pieces and potatoes into 2″ cubes. Mince the garlic.
• Trim excess fat from beef and cut into about 1 1/2″ chunks. Pat it dry with a paper towel then season with salt and pepper.
• To a large pot or Dutch oven, add one tablespoon each of olive oil and butter over medium to medium-high heat.
• Add the beef to the pot in a single layer work in batches if needed so the beef isn't crowded). Brown beef on both sides 2-3 minutes then remove from the pot to a large bowl and reserve.
• Lower heat to medium then add carrots and onion. Season with salt and pepper and cook 2-3 minutes until the onions are soft then transfer to the bowl with the beef.
• Add the tomato paste, Worcestershire and minced garlic. Cook 1 minute stirring constantly so the garlic doesn’t burn.
• Sprinkle flour over the top and cook 1 more minute.
• Slowly pour in the beer, scraping browned bits from the bottom of the pot. Whisk virogously until it’s blended and there aren’t any lumps. Lower the heat and simmer uncovered 3-4 minutes letting it reduce.
• Pour in the beef stock whisking to combine well then add the thyme and bay leaf.
• Return the beef and vegetables to the pot along with the potatoes. Cover and bring to a boil. Reduce heat, and simmer covered 1 1/2 hours to 2 hours or until the beef is fork tender (stir occasionally). Simmer the stew lightly - NOT a heavy rolling boil.
• Once the beef is fork tender, uncover and simmer 15-20 more minutes letting the gravy thicken.
• Remove the bay leaf from the stew then add the frozen peas, parsley and last tablespoon of butter. Cook 1-2 more minutes or until the peas are heated. Taste and adjust for salt and pepper then enjoy right away.
• If you made this recipe don't forget to leave a comment and star rating!

SLOW COOKER INSTRUCTIONS:

• Start the recipe on the stovetop follow the directions to the point of whisking in the beef stock then transfer everything to the slow cooker.
• Add the thyme and bay leaf then cook on high 3-4 hours or low 6-8 hours.
• Remove the bay leaf from the stew then add the frozen peas, parsley and last tablespoon of butter.
• Remove the lid of the slow cooker and continue cooking in the slow cooker 30 minute more on high or until the peas are heated and the sauce is thickened.

  Taste and adjust for salt and pepper then serve right away.