Place your Dutch oven over medium heat and add 1 tablespoon of oil. 

Toss the stew meat in the flour to fully coat the pieces. 

Once the oil is ready, add the beef to the Dutch oven in a single layer. If you need to brown the stew meat in batches, do so.

Flip the pieces every 5 minutes to sear all the sides. 

While the stew meat is browning, dice your onion, peel, and chop your whole carrots into 1” pieces. 

Once the meat is almost fully cooked, remove it and set aside. Sauté the onion, garlic, and carrots for 5 minutes stirring regularly. 

Rinse and chop your potatoes into 1” pieces. 

Once the onion and carrots have softened, add the potatoes and meat back to the Dutch oven. 

Pour a little bit of the beer into the Dutch oven and scrap the bottom to clear it of any stuck-on food. 

Add the remaining beer, the broth, and Worcestershire sauce and stir. 

Add the tomato paste, the seasoning, and the bay leaf. Stir until the paste has incorporated. 

Add the lid, drop the heat to low medium, and let simmer for 30 minutes. 

Remove the lid, drop the heat to warm, and serve!