• Prepare the meats by chopping the bacon and cutting the beef into big bite sized chunks. Chop up all the veggies.
• In a large soup pot or Dutch oven on medium heat, cook bacon until crisp, remove with a slotted spoon and set aside, leaving the drippings in the pan.
• Meanwhile, in a mixing bowl, mix the flour, garlic, salt, and pepper and toss the beef cubes to coat. 
• Working in batches, being careful not to overcrowd the pan, brown the beef in the bacon drippings on all sides. Add cooking oil if the pan gets dry. Set aside.
• By now you’ll have lovely brown bits on the bottom of the pan. Don’t burn this! Lower the heat to low.
• Add the onions stirring frequently, adding oil, if necessary, until just softened.
• Add the tomato paste, stirring into the onions to evenly coat.
• Add the Guinness and bring it to a simmer, scraping up the browned bits, deglazing the bottom of the pot.
• Add the beef broth and Worcestershire. Boil for 2 minutes.
• Return the bacon and beef to the pot along with carrots and potatoes. Add water and stir to combine.

Crock Pot Instructions

• At this point you can throw everything into a slow cooker if you wish. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
• In the final 10 minutes add the peas. Adjust salt and pepper to taste.

Stovetop Instructions

• To continue cooking on the stovetop - bring the stew to a boil then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally.
• In the final 10 minutes add the peas. Adjust salt and pepper to taste.