Ingredients for 8 servings:
1. 2 lbs beef stew meat, cut into 1 1/2-inch chunks, seasoned with salt and pepper
2. 1/4 cup olive oil, divided
3. 2 cups onions, diced
4. 2 tablespoons garlic, minced
5. 2 tablespoons tomato paste
6. 1/4 cup all-purpose flour
7. 1/4 cup Guinness stout
8. 2 cups beef broth
9. 2 cups chicken broth
10. 2 fresh thyme sprigs
11. 2 lbs yukon gold potatoes, peeled and cubed
12. 1 cup carrot, chopped
13. 1 cup frozen peas
14. 1 cup savoy cabbage, sliced
15. salt and pepper, to taste

Directions:
1. Brown beef in 2 T. oil in a large pot, over medium-high heat, 8 minutes. Transfer beef to a bowl and set aside; reduce heat to medium.
2. Add 2 T. oil and onion to the pot and sweat, covered, until soft, 5 minutes. Stir in garlic and tomato paste, cook until paste darkens, 2 minutes. Add flour, stir to coat and cook 1 minute.
3. Deglaze with beer, scraping any bits from the bottom of the pot, then add both broths, beef and its juices and thyme. Bring to a simmer, reduce heat to low, cover and simmer 1 hour.
4. Stir in potatoes and carrot. Cook until potatoes are tender, 12 minutes, then add peas, cabbage, salt and pepper; simmer 5 minutes.

Enjoy your meal!