Marinate the chopped meat in Guinness (or other dark beer) soy sauce, steak seasoning, seasoned salt, and garlic for one hour.
In a large, heavy-bottomed pot, heat ? the butter and olive oil over high heat. Brown meat on all sides in several batches so meat is not crowded in pan. With slotted spoon, remove meat to a bowl; set aside.
Lower heat to medium. Add onions to pot, stirring to scrape brown drippings from bottom of pan. Cook, stirring often, until onions are caramelized but not burned, and have reduced in volume by one-fourth(15 mins.-I added a bit of sugar for sweetness of onions).
In a small bowl, mix remaining marinade with flour and thyme(enough salt & pepper in marinade)-whisk. Push onions to one side of pan-add rest of butter to the other side, and also add marinade/flour mixture-to cook flour-stir altogether.
Slowly pour in broth, stirring to scrape drippings from bottom of pan.
Return beef to pot, cook for 10 minutes, or until starting to thicken.
Cook pasta "al dente" separately.
Pour stew mixture over pasta in oven-safe bowls, add selected cheeses to top, and broil until brown and bubbly.
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|Serving Size: 1 Serving (996g)|
|Recipe Makes: 6|
|Calories from Fat: 1033 (78%)|
|Amt Per Serving||% DV|
|Total Fat 114.8g||153 %|
|Saturated Fat 57.4g||287 %|
|Monounsaturated Fat 42.1g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 311.7mg||96 %|
|Sodium 2213.4mg||76 %|
|Potassium 1132.7mg||30 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 14.3g|
|Protein 52.7g||75 %|
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Calories per serving: 1319
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