Heat olive oil in large heavy pot over medium high heat.

Add stew meat and saute for about 6 minutes or until brown on all sides. Add garlic cloves and saute until fragrant, or about one minute.

Add beef broth/stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.

Stir to combine and bring mixture to a boil.

Once boiling, reduce heat to low.

Cover and simmer for 1 hour.

Stir occasionally.

Meanwhile, in another large pot, melt butter over medium heat until slightly foaming.

Add potatoes, celery, onion, and carrots and saute for about 15 minutes, or until golden.

Set aside until stew has simmered for 1 hour.

Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 40 minutes.

After that time, mix 1 Tablespoon of cornstarch with 1 Tablespoon of cold water until combined.

Slowly add to the stew, stirring for about 1 minute until thickened.

Discard bay leaves and remove any fat that has accumulated on top. Season with salt and pepper to taste.

Serve with a nice crusty bread and enjoy!