1. Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius). Heat oil in a large frying pan.
2. Dredge beef cubes in flour and then brown in oil for two to three minutes. Add in onion, garlic, celery, and carrots and cook another three minutes. Reduce heat to medium. Add honey, vinegar, parsley, bay leaf, basil, black pepper, and beef broth. Slowly add beer and mix well.
3. Transfer the stew to a 9- x 13-inch pan. Cover pan and bake for two and a half to three hours.