Preheat oven to 325 degrees F.
Heat oil in a large, heavy-bottomed pot.
Add beef chunks, season with salt and pepper and brown them.
When they are very well browned, remove them with tongs and reserve in a bowl.
Add onions to the hot pot and sauté them until they are golden brown.
Add garlic and tomato paste and cook, stirring, for a few minutes.
Place browned beef back into the pot and add the beer and stock.
Season with salt and pepper and bring to a simmer.
Place a tight fitting lid on the pot and put it in the oven.
Stew slowly until the beef is very tender and the broth has thickened, about 1 hour.
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