Put the bacon in a large heavy pot or Dutch oven over medium-high heat. Cook, stirring occasionally, the bacon is crispy and browned, about 10 minutes. Remove the bacon with a slotted spoon and drain it on paper towels.

Combine the flour, the Essence or paprika, ¼ teaspoon salt, and ¼ teaspoon pepper in a plastic bag. Add the beef and shake to coat it evenly. Add the meat to the pot and cook, turning frequently, until brown on all sides, about 5 minutes. Remove the meat and set aside.

Reduce the heat to medium, and add the butter to the pot. When it melts, add the onions, the grated carrots, and the celery. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the vegetables begin to soften and turn golden, about 5 minutes.

Add the parsley, garlic, rosemary (if desired), thyme, and bay leaves. Cook, stirring, until the garlic is fragrant, about 30 seconds. Add the stock, the beer, the tomatoes, and half of the potato. Stir well and bring to a boil. Lower the heat to medium-low and cook, covered, for 1 hour, stirring occasionally.

Return the beef and bacon to the pan; stir well and cook, covered, for another hour; stirring occasionally. (At this point, you can freeze the stew; thaw before proceeding.)

Add the chopped carrots and the remaining potato. Stir well and cook, covered, until the vegetables are tender, about 40 minutes. Add the peas and more salt and pepper to taste. Stir until the peas are heated through, about 5 minutes, and serve. (Store leftover stew in an airtight container in the refrigerator for up to several days.)