1/8 cup olive oil (not extra-virgin), or vegetable oil
3 cups onions, roughly chopped
2 cups carrots, cut on the diagonal to give slanted oval slices
1.25 pounds stewing or chuck steak, diced
1 cup flour
1/2 tsp Salt
freshly ground black pepper
1/2 tablespoon dried sage leaves
1 teaspoon ground allspice
1/2 large orange, zested and juiced
1 cups stout
1 cups water
2 bay leaves
Heat 4 tablespoons of oil in a large saucepan or deep casserole, and fry the onions and carrots until they begin to soften, about 5 minutes.
Remove the softened vegetables to a bowl, and add the remaining oil to the pan. Put the flour into a large freezer bag along with salt and pepper, sage, and allspice; Add the beef pieces to the bag, tossing in the flour, before searing the meat in the pan on HIGH heat. Do this in batches, browning the meat a little and removing all of the beef to a large dish as you go.
When all the meat is browned and out of the pan, whisk or stir in the orange juice and stout and let it come to the boil. Add the water and then return the meat and vegetables to the pan. Stir in the orange zest and bay leaves, bring to a boil and then turn the stew down to a simmer. Cover and cook or place in 300 degree oven, for 2 1/2 hours. This is best reheated 1 or 2 days after, but if you are serving the stew on the same day, then add another half hour to the cooking time just to make sure the meat is soft and tender.