1

Season the beef with the salt and black pepper, then toss in 1½ tsp flour. In a wide Dutch oven or heavy-bottomed pot, heat the oil on medium-high. Cook the beef until browned on one side, 5 to 8 minutes, turning occasionally. Transfer the beef to a bowl.

2

Reduce heat to medium. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until golden, about 1 minute. Add the remaining 1½ tbsp flour. Cook for 1 minute, stirring constantly.

3

Add the beer, tomatoes, 1 cup stock, carrots, bay leaf, and thyme. Return the beef to the pot. Bring to a simmer over medium-high heat. Cover and reduce heat to maintain a simmer. Cook until the meat is tender, about 1 hour. Add the remaining 1⁄2 cup stock if too much of the liquid evaporates. Stir in the peas. Cover and cook until the peas are hot. Discard the bay leaf. Garnish with the parsley.

4

Ten minutes before serving, add the peas to the stew. Cover and let stand. Discard the bay leaf, season to taste with additional salt and pepper, if desired. Sprinkle with the parsley to serve.

5

Serving size: 1⅓ cups