Maron's Marvelous Meat Stew

Pat the stewing beef dry with paper towels and cut into 1.5-inch cubes. Season the beef generously with salt and pepper.

Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes on all sides until deeply browned, about 3-4 minutes per batch. Transfer browned beef to a plate.

Reduce heat to medium and add olive oil to the pot. Dice the yellow onion finely and add to the pot along with minced garlic cloves. Sauté until softened and fragrant, about 3-4 minutes.

Sprinkle white flour over the onion and garlic mixture, stirring constantly to coat all ingredients. Cook for 1-2 minutes to remove the raw flour taste.

Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Pour in the dark beer, scraping the bottom of the pot with a wooden spoon to deglaze and release the browned bits.

Return the seared beef to the pot along with any accumulated juices. Add water, ketchup, and bay leaves. Bring to a boil, then reduce heat to low and cover with a lid.

Simmer the stew gently for 50 minutes, stirring occasionally. Peel the potatoes and cut them into large chunks, about 2 inches each.

Add the potato chunks and fresh baby carrots to the pot, stirring to combine them with the beef and cooking liquid. Return to a gentle simmer.

Continue simmering for 35 minutes or until the potatoes are tender when pierced with a fork and the beef is very tender. Remove bay leaves before serving.

Taste the stew and adjust seasoning with additional salt and pepper as needed. Serve hot in deep bowls, ensuring each serving contains beef, vegetables, and plenty of the rich, dark braising liquid.