• Season 1.5 pound sirloin steak, cut into chunks with ½ teaspoons salt and ½ teaspoons cracked pepper.
• Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat.
• Brown the meat, turning often to brown all sides.
• Remove to a plate, and set aside.
• Add the 3 tablespoons tomato paste to the skillet and whisk in the 12 ounces Guinness.
• Crank the heat up to high, and continue whisking to scrape up all the brown bits from the pan.
• Boil, and allow to reduce by about half.
• Whisk together the 1 cup beef stock, 2 cups chicken stock and 2 tablespoons all-purpose flouruntil the flour is dissolved.
• Add the mixture to the skillet, stirring constantly until it comes to a boil.
• Add 3 carrots, cut into ¼ inch coins, 1 pound potatoes, peeled and cut into 1 inch chunks, and 1 cup pearl onions, return to a boil, and then lower the heat to medium, cover, and simmer vigorously for about 10 minutes. Vegetables should be almost tender.
• Return the browned beef and any juices to the pan.
• Season with salt and pepper, then add the 1 cup peas.
• Simmer until the meat is cooked to medium, about 2-3 minutes.

OPTIONAL - IF NEEDED TO THICKEN

• Remove some of the liquid and make a slurry with the 1 tablespoon cornstarch, and whisk back into the stew until boiling and thickened.
• Remove from heat and allow to cool slightly, and serve.
• Devour.