Season the beef generously with salt and pepper.

In a large bowl, toss the beef with the flour to coat evenly.

Heat 1 tablespoon of the olive oil in a large dutch oven over med-high heat and add some of the beef cubes. Working in batches, brown the beef on all sides and then transfer to a bowl using a slotted spoon. Set aside.

Drain off all but 1 tablespoon of fat from the dutch oven and add the remaining olive oil to the pot. Add the onions and cook until translucent.

Stir in the carrots and celery, cooking until just tender. Add the tomato paste and cook until a deep burgundy color.

Add the stock, beer, worcestershire, rosemary, thyme, parsley, bay leaves, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper stirring to combine. Transfer the beef back to the pot.

Bring the mixture to a boil and then reduce the heat to low. Allow the stew to simmer, uncovered, until the beef is tender, approximately 1 1/2 to 2 hours.

Serve over noodles, mashed potatoes or with a roll, if desired.