Preheat oven to 350.
Mix together flour salt and pepper.
Heat oil in dutch oven over medium high heat.
Dredge meat in small batches and brown in oil.
Remove browned beef and set aside.
Add Onion to pan and cook until golden (about 5 minutes).
Add Guinness and garlic and scrape browned bits from bottom of pan.
Add back browned beef and remainder of dredging flour and bring to a simmer.
Then, add in the beef stock, tomato paste, brown sugar, thyme, and Worcestershire sauce.
Place in oven for 2 hours or until meat is fork tender.
Add in carrots and return to oven for 1 hour.
Add in potatoes and return to oven for 1 hour or potatoes are cooked through.