Preheat oven 250°. Heat oil and butter over medium-high heat in dutch oven or large pot. Brown stew meat without being crowded (may take a couple batches)
Remove with slotted spoon to plate, while browning the rest of the meat. Toss in sliced onions, stirring until soft and caramelized, about 7-10 minutes.Toss in minced garlic and stir until fragrant, about 1 minute.
Deglaze the pot by pouring in beer and stirring to get all those flavorful chunks off bottom. Pour in beef broth. Add spices, Worcestershire sauce, tomato paste, sugar and stir to blend. Return meat, give it a good stir to incorporate spices and return to simmer
Place lid on dutch oven and place in oven. May keep on stove on low in place of putting in oven, but watch liquid levels. Cook 5-6 hours, less will work, but the longer you cook the more tender the stew meat. 2-3 hours before serving add carrots and potatoes and return to oven
OPTIONAL | Prior to serving remove 1 cup of liquid, whisk in flour, pour back into stew and stir to thicken.
Serve with a crisp salad, some Beer bread or other crusty bread or try these puff pastry triangles.
Thaw one package of puff pastry (I love all butter puff pastry, available at WholeFoods, Natural Grocers, Trader Joe's and gourmet stores).
Unroll and cut into 4x4 inch squares, then across diagonally for a triangle (or keep as squares). Cut as many as you need, reroll and seal any leftover dough and refrigerate. Lay triangles on a parchment lined cookie sheet and preheat oven to 400° oven.
Brush with beaten egg and sprinkle liberally with your favorite herbs and salt, but personally I love Trader Joe's Everything but the Bagel seasoning! Bake 10-12 minutes, until puffed and golden.
Notes
This may be cooked in a slow cooker, in my opinion you will not achieve the same richness and tenderness of the beef, but if you are more comfortable, place in slow cooker on low for 8 hours. This recipe is adapted from the Pioneer Woman's Beef Stew.