In a large dutch oven or sauce pan, heat 2 tablespoons of olive or avocado oil.
In a bowl, toss the meat in ¼ cup of flour to coat.
Add diced onion, carrots, and celery to dutch oven. Saute for a few minutes until veggies begin to soften and the onion is translucent.
Next, add the meat to the pan and saute until browned on all sides.
Add in garlic, paprika, salt, pepper, thyme, rosemary, bay leaves and tomato paste.
Then, add the potatoes to the pot and pour in the Worcestshire sauce, beer and beef broth, scraping the bottom of the pan to get the browned bits off.
Heat, covered, over medium-low heat for 45-50 minutes or until the potatoes are tender.
After the stew has cooked through, make a slurry with 3 tablespoons of flour and ½ cup of cold water in a separate bowl, then pour into the stew to thicken it. Stir and turn off the heat.
Preheat the oven to 425 degrees F, unroll the refrigerated pie crust and press into a 9-inch pie pan.
Fill your pie dish with the stew filling, roll out the other pie crust and cover the pie. Brush the top crust with egg yolk, cut a couple of slits in the center of the crust and bake for 25-30 minutes until golden.
Let rest for a few minutes, then enjoy!