3 slices raw bacon, chopped 1 tablespoon vegetable oil 2 pounds beef stew meat 1-1/2 cups (12 ounces) Guinness beer 3 cups beef stock 2 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon black pepper 12 ounces baby carrots 4 celery stalks, sliced into 1/2-inch chunks 1 large yellow onion, peeled and cut into half-moons 1 to 2 tablespoons flour 1/3 cup water

1. Place bacon in a heavy soup pot or Dutch oven and cook over high heat until crisp. Stir in vegetable oil and stew meat, and continue cooking for 8 to 10 minutes, or until meat is browned.
2. Stir in beer, beef stock, garlic, salt, and pepper; reduce heat to low, and simmer, covered, for 30 minutes.
3. Add carrots, celery, and onions; stir well, and cook for 1 hour, or until meat is tender.
4. Mix flour with water then stir into stew. Cook 1 to 2 minutes, or until sauce is thickened.