Guinness Beef Stew

In a large, wide, shallow bowl, combine the flour, 1 teaspoon salt, and 1 teaspoon black pepper. Dredge the meat in the flour mixture, shaking off any excess flour. 

In a large dutch-oven (or heavy bottomed pot) heat half of the oil over medium-high heat for 2 minutes, or until shimmering. Add the beef, a few pieces at a time, and brown well on all sides, adding more oil after each batch. Using tongs, remove the browned beef and set aside on a plate. Repeat until all beef has been browned. 
Add the garlic and tomato paste to the pan and cook, stirring constantly, until the color becomes a deep, rusty red, about 2 minutes. Add in the apple cider vinegar and Guinness and vigorously stir, scraping the bottom of the pan to loosen any brown bits stuck to the bottom of the pot. 
Add the beef back to the pot. Add in the beef broth, bay leaves, rosemary, thyme, and remaining salt and pepper. Bring to a boil, then reduce to barely a simmer and cook, partially covered, for 2 and 1/2 hours, stirring occasionally. *The stew should NOT be boiling at all, but very lightly simmering.  
Add in the brown sugar, onions, potatoes, and carrots, and cook for another hour, stirring occasionally, or until the vegetables have softened.
In a small measuring cup combine the cornstarch and water. Pour this into the stew and cook until the broth has slightly thickened, about 5 minutes. Taste and adjust salt and pepper as needed.  
Ladle into bowls and serve! Garnish with freshly chopped parsley .