Irish Beef Stew + A Tout le Monde Beer

The perfect pairing... Irish Beef & Potato Stew + A Tout le Monde beer. See Pam Mustaine's stew recipe below. Irish Beef & Potato Stew 4 tbsp olive oil 2 lbs boneless beef chuck roast, cut into 1" cubes ¾ tsp salt Black pepper 4 garlic cloves, minced 2 medium onions, chopped into large chunks 3 tbsp plain flour 2 tbsp tomato paste 4 cups beef stock 1 11.5 ounce bottle A Tout le Monde beer 3 large celery stalks, cut into 1" pieces 6 carrots, peeled and cut into 2" chunks 3 Yukon Gold potatoes, cut into 2" chunks 1 tbsp Worcestershire sauce 1 tsp dried marjoram 2 bay leaves 1. Heat 2 tablespoons of oil in a heavy based pot over medium-high heat. Pat beef dry with paper towels and season with salt and pepper. Toss beef in flour, making sure to coat all sides. Add beef in batches to pot, add additional oil as needed and brown well all over, about 8 minutes. Transfer beef to a plate and set aside. 2. Remove pot from heat to cool slightly and lower heat to medium. If the pot is looking dry, add oil. 3. Return pot to heat, add garlic and tomato paste. Cook, stirring frequently for about 1-minute. Stir in beer, beef stock, Worcestershire sauce, marjoram and bay leaves. Bring to low simmer then return beef into the pot (including any juices). Cover and simmer on low heat for 1 hour. 4. Meanwhile, in a large skillet, heat 2 tablespoons of oil over medium heat. Add onions, carrots and celery. Season with a pinch of salt and pepper, cook, stirring frequently until vegetables are lightly browned, about 10 minutes. Set aside. 5. After beef mixture has simmered for 1 hour, stir in onions, carrots, celery and potatoes. Simmer partially covered 45 minutes to 1 hour, stir occasionally - the beef should be pretty tender by now. 6. Skim off fat on surface. Adjust salt and pepper to taste. Remove bay leaves.