Dutch Oven Beef Stew

3 tablespoons olive oil
2 lbs beef stew meat, cubed
1 onion, diced
3 cloves garlic, minced
12 oz beer, pale lager
3 1/2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon paprika
8 new potatoes, quartered
4 carrots, sliced
3 stalks celery, chopped
3 tablespoons flour

Heat oil in a large pot, or Dutch oven, and brown meat on all sides, set aside.
Add onion to the pot, sautee for 3 minutes. Add garlic, cook for an additional minute. Add in beer, broth, tomato paste, Worcestershire sauce, paprika, sugar, salt and pepper to taste.
Stir beef back into the pot, simmer until tender, about an hour and a half.
Gently add vegetables and continue to simmer for about 45 minutes.
Remove one cup of liquid, add flour to it and whisk. Pour back into pot and bring to a boil.
Reduce heat, and simmer until thick. Serve up hot!