Heat a large pot over medium/high for 3-4 minutes.

Add 3 tb olive oil to the heated pot.

Add stew meat, cook and stir until seared brown. (about 2 minutes)

Add the onions, garlic and a pinch of fresh thyme leaves. Stir and cook another 1-2 minutes.

Sprinkle the flour over the meat, onions and garlic one tablespoon at a time. Stir continuously to coat the meat evenly. After each flour addition, add a splash of beef stock. Repeat until all 6 tablespoons of flour have been added.

Reduce heat to medium.

Pour in the remaining stock and stir. Scrape the bottom of the pot.

Add the carrots, celery, mushrooms and Guinness.

Next, add water, worcestershire, horseradish, salt, pepper, maple syrup and more thyme (optional).

Continue to stir frequently while stew simmers for 45 minutes.

Cover, reduce heat to medium/low and cook for 1 hour. (stir frequently and add more water if needed)

Remove lid and add the potatoes. Cook about 30 minutes or until potatoes are tender.

If the stew isn't as thick as you prefer, increase heat and lightly boil (while stirring continuously) until desired consistency.

Serve with fresh thyme and salt/pepper to taste.