1-2 pounds lean stew meat
Don't be afraid of what the bottom of your pot looks like after your meat is finished. You'll see some black areas, and lots of brown areas, This is all flavor being built up for your soup, so leave it as is! Once your meat has finished browning, put in your tomato paste, and let these cook together for a few minutes, stirring pretty constantly, over medium heat. This will let the can taste cook out of the tomato paste, and coat the beef. Once your meat and tomato paste have cooked together, add your garlic, and let this cook for just another minute, until fragrant.
Stir in your flour, and again, let this cook, stirring constantly, for a couple of minutes. This lets the raw flour taste cook out, and forms a thick-ish paste. Looks tasty.
After cooking the flour for a few minutes, add in your liquids, the Guinness and beef stock. Keeping your heat at medium, cover and let this simmer for about an hour.
A quick tip: most recipes won't call for the use of the entire can of tomato paste. To store mine, I cover my leftover with a piece of plastic wrap, and carefully push the can lid back into the can, over the plastic wrap, all of the way back in until it is resting on top of the rest of the tomato paste. Then, I just put it in the fridge until I'm ready for it again. I go through tomato paste pretty quickly, but I wouldn't keep it in the fridge for more than a week or so.
At this point, your beef and veggies will be tender. I like to take some out, and pierce them with a knife - if the knife easily goes through, then you're ready to serve!
I like to serve this with some fluffy yeast rolls and the remaining Guinness from the pack that I bought at the store! I hope you have a lovely St.Patrick's day, and eat lots of fun food (even if most of it is green!)