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Add your oil to the pot and sear the steak pieces until they've got a nice golden crust. Don't worry about the moisture phase—just be patient until the water evaporates, and the meat gets a lovely colour.
Once the steak looks good, toss in your carrots, leeks, onion, and mushrooms. Cook them for about 10 minutes, stirring occasionally until they pick up some colour. Add 20 g of Irish butter during this process to help them along.
After that, stir in the tomato paste, followed by the flour mixture. Then, pour in 200 mL of beef stock (a stock cube works too) and your Guinness. Give it a good stir to combine everything. Let it simmer gently for about 90 minutes, but you can adjust depending on how you like your stew. I kept it to 90 minutes because Bobbie was starving!
Serve it up with whatever you fancy. I went for homemade colcannon (potatoes with cabbage and leeks) and added some ciabatta on the side—because what's a stew without a bit of bread, right?