Wash and peel vegetables, cut roughly into cubes. Wash and the beef into big cubes, too.
Heat a tablespoon of olive oil in a big pot. Add beef cubes and brown for a minute on each side without stirring. Don’t overcrowd the pot!
Remove the pieces of meat to a plate and repeat with remaining beef until all is browned. Add more oil, if needed before browning second or third batch.
Meanwhile, chop the garlic, onion and white part of leek.
Transfer the last batch of browned beef to the plate.
Add chopped garlic, leek and onion to the pot. Cook, stirring for a minute, then add back browned beef and all vegetables.
Cover with water, beef stock, add stout. Add Worcestershire sauce, thyme, salt and pepper. Make sure everything is covered with liquid, add more water, if needed. Bring to a boil, then cover with lid, so that steam can escape.
Simmer on low for two hours.
Taste and add more salt and pepper, if needed.
To thicken the stew, see the suggestions in the blog post.