Toss the beef cubes with 1 tablespoon of vegetable oil. In a
separate bowl, stir together the flour, salt, pepper, and cayenne
pepper. Dredge the beef in this to coat
Heat the remaining oil in a deep skillet or Dutch oven over medium-
high heat. Add the beef, and brown on all sides. Add the onions,
and garlic. Stir the tomato paste into a small amount of water to
dilute; pour into the pan and stir to blend. Reduce the heat to
medium, cover, and cook for 5 minutes
Pour 1/2 cup of the beer into the pan, and as it begins to boil,
scrape any bits of food from the bottom of the pan with a wooden
spoon. This adds a lot of flavor to the broth. Pour in the rest of the
beer, and add the carrots and thyme. Cover, reduce heat to low,
and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust
seasoning before serving. Garnish with chopped parsley