Beef Stout Stew

2 pounds boneless chuck roast cut into cubes
salt and pepper for seasoning
3 tablespoons, divided canola or grapeseed oil (for high heat)
¼ cup all-purpose flour
1 large onion, diced
12 ounces stout beer, divided
4 garlic cloves, minced
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon granulated sugar
1 tablespoon thyme
1 teaspoon white pepper
2 bay leaves
2 (32-ounce) Beef stock
5 yukon gold potatoes, diced
5 carrots, diced
4 celery stalks, diced
In a large pot or Dutch oven over medium high heat warm 2 tablespoons of oil.
Pat diced beef with paper towels to remove as much moisture as possible. Place meat in a large bowl and season with salt and pepper. sift ¼ cup of flour over the meat and toss meat covering each side with a dusting of flour.
In batches (don't crowd meat) place meat in pot and brown on all sides. Remove and place in another dish browning all the meat.
Add remaining tablespoon of oil to the pot and cook onion until fragrant and translucent. Pour 6 ounces of the stout beer over the onions and deglaze the pan loosening any piece on the bottom of the pan. Add the tomato paste, garlic, sugar, Worcestershire sauce, thyme, white pepper, and bay leaves; stir together to combine and bring just to a boil. Reduce heat to medium.
Fold in meat and add the remaining 6 ounces of stout beer and beef stock. Bring to a boil and then reduce the heat and cover. Simmer for 1 hour.
Remove lid and bring heat back up to medium-high to a boil. Reduce heat to medium and add potatoes and carrots. Cook for 45 minutes or until vegetables are tender. 
Discard bay leaves and serve.
If you want thicker sauce whisk together about ¼ cup of flour with an equal part of water and add it to the stew as all the ingredients are cooking.

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