-
Warm Dutch oven over low heat; preheat oven to 350 degrees. In large Ziploc bag, blend flour, salt, and pepper. Add 1/2 of meat to bag then shake until coated. Remove meat and repeat with remaining meat.
-
Chop onion and garlic; set aside.
-
Heat butter in Dutch Oven over medium-high heat; sear beef chunks on all sides, then remove meat and set aside. Reduce heat to medium-low.
-
Add onions to Dutch oven and sauté until softened, 4-5 minutes. Add garlic and cook until onions are golden brown, 4-5 minutes more, being sure to scrape the bottom and sides of the Dutch Oven as it cooks.
-
Add tomato paste, beer, beef broth, Worcestershire, and thyme to pot; whisk well until blended.
-
Add beef back to pot.
-
Cover and bake at 350 degrees for 1 1/2 hours.
-
Chop unpeeled carrots, potatoes, and celery into large bite-sized chunks; add to pot. Bake for 60 minutes more until vegetables are cooked. Serve with crusty beer bread!