Ingredients
3 pounds stew beef, cut into 1/2" chunks (use tenderloin for a gourmet version!)
1/4 cup olive oil
1 large spanish onion, diced
5 ribs celery, chopped
3 carrots, chopped
1 turnip, cubed 1/2"
5 medium potatoes, cubes 1/2"
1 bay leaf
8 cups beef stock
1/2 cup chopped fresh parsley
1 cup Guinness beer
1/2 cup flour
1/2 cup olive oil
1/4 cup barley
salt & pepper to taste

Directions
Saute beef, onion & celery in oil until meat is brown on all sides. Add beef stock, remaining vegetables, barley and beer. 
Boil until vegetables are tender. Reduce to a simmer.

Whisk flour & oil together (no lumps) and slowly add to stew, whisking constantly. Add parsley, then salt and pepper to taste.

To make an Italian version:
Replace the beer with red wine.
Replace bay leaf and parslet with Italian seasonings.
Add lots of garlic!

Source:  Lynn Johnson, Chef/Manager
Robert Logan, Assistant Chef/Manager
The Italian Gourmet, Halifax