Full Recipe from TipHero:

Ingredients:

2 pounds beef stew meat, cut into 1½-inch cubes

¼ cup all-purpose flour

1 (6 oz) can tomato paste

1 pound new potatoes, cut in half

1 medium onion, cut into a 1-inch dice

3 medium carrots, cut into 1-inch dice

5 cloves garlic, sliced

1½ teaspoon kosher salt

1 teaspoon black pepper

1 bay leaf

1 bunch fresh thyme, tied with kitchen twine

2 cups beef broth

1 (14.9 oz) can Guinness beer

1 (10 oz) package frozen peas

Preparation:

1. Preheat the oven to 350°F / 175°C.
2. In a 5-quart heavy, oven-safe pot or Dutch oven, mix the cubed beef with the flour, then stir in the tomato paste. Add the potatoes, onions, carrots, garlic, salt and pepper, bay leaf, thyme, broth, and beer. Cover the pot with a lid and bring to a boil over medium-high heat.
3. Remove the pot from the burner and place it in the preheated oven. Cook for 1½ – 2 hours, or until the meat is fork tender. (You can let the frozen peas thaw on the counter while the stew cooks, but the stew will be so hot when you take it out of the oven that if you forget, stirring in frozen peas at the end will be just fine.)
4. Stir in the peas, adjust the seasoning with salt and pepper if necessary, and serve.