Heat one tablespoon olive oil in a Dutch oven over medium-high heat.
Add meat; season with salt and cook for 5 minutes, or until browned on all sides.
Remove from the pot and set aside.
Add the other tablespoon of olive oil in the Dutch oven.
Stir in onions and cook for 3 minutes.
Add garlic and continue to cook for 30 seconds.
Stir in carrots, mushrooms, and bay leaf; cook for 6 minutes, or until tender, stirring occasionally.
In the meantime, combine flour and water in a medium mixing bowl; whisk until smooth.
Whisk in tomato paste, beer, and beef stock; whisk until completely incorporated.
Add steak to mushroom mixture.
Stir in beer mixture; season with salt and pepper, and bring to a boil.
Cover and reduce heat to a simmer; cook for 5 to 7 minutes, or until liquid has thickened.
Remove from heat and taste for seasonings; adjust accordingly.
Remove bay leaf and garnish with fresh chopped parsley.
Serve.