Guinness Irish Stew

In a large soup pot or Dutch oven, over medium high heat, add 2 tablespoons olive oil and heat.While the olive oil is heating, pat the beef cubes dry with paper towels, (moist meat does not brown).Season the dried beef cubes with salt and pepper.Place the beef and ¼ cup flour inside a medium bowl, or gallon size ziplock bag, stir together until the meat is coated with flour.Working in small batches, so the beef is not overcrowded in the pan, add the prepared beef cubes to the soup pot or Dutch oven and brown on all sides. Set aside.Add the remaining olive oil to the Dutch oven over medium heat.Add onions, celery, and saute for 5 minutes or until translucent.Pour in ½ bottle of Guinness beer and combine with onions; bring to a boil and, use a spatula to deglaze the bottom of the pot, scrape up and loosen any browned bits from the bottom for added flavor.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 and let simmer approximately 5 minutes.Turn heat back up to medium-high.Add the remaining beef, remaining bottle of Guinness beer, beef stock, and beef broth or stock until meat is covered, stir until combined.Bring just to a boil again and then reduce heat to medium-low, and cover with lid.Let simmer for 45 minutes, stirring occasionally and skimming off the fat from the top.Turn heat back up to medium-high, stir in the potatoes, sweet potatoes and carrots.Bring just to a boil, reduce heat back down to medium-low and let simmer approximately 1-2 hours or until beef and vegetables are tender.Skim off any remaining fat from the top and then add salt and pepper to taste.If stew needs to be thickened, in a small bowl, stir together the remaining ¼ cup flour and ¼ cold water until the mixture is a smooth paste.Slowly stir in a little of the flour paste into the stew, a little at a time, until the stew reaches your desired thickness.Remove and discard the bay leaves.