Beer Stew

1-2 lbs beef (cubed)
1/3 cup flour
salt/pepper
2-3 tbsp canola oil
2 cloves crushed garlic
1 onion
1 can dark beer
2 cups beef stock
2 cans tomatoes
2 carrots
2 potatoes
1 bay leaf

Coat beef in flour, salt and pepper. Brown in oil and then add onions and garlic, cooking until tender. Add beer, stock tomotoes and bay leaf and bring to a boil. Cut up carrots and poatoes, adding carrots to the mixture first. Simmer for at least 45 minutes, adding potatoes 30 minutes before serving. Season with salt and pepper to taste.