Preheat oven to 300° F.
Cut meat into 2-inch cubes, place in a bowl and sprinkle
with garlic, salt, pepper and flour.
Toss to coat evenly.
Heat oil in a deep sauté pan.
Add beef, and brown on all sides.
Remove from pan and drain on a paper towel.
Add onions and carrots to the pan.
Sauté for 5 minutes, until soft.
Pour half the beer in the pan to release the browned bits
from the bottom.
Place meat, onions and carrots in a casserole dish.
Stir in potatoes, tomato paste, broth, thyme, marjoram, bay
leaf and the rest of the beer.
Cover and bake for 3 to 4 hours, or until the meat and
potatoes are tender.
Ten minutes before removing from oven, stir in peas and
adjust seasonings to taste.
Remove bay leaf before serving.
Enjoy piping hot garnished with fresh parsley.