Mix the flour, garlic powder, salt, and pepper in a wide mixing dish.
Dredge the cubed beef in the flour mixture.
Heat oil in a large Dutch oven over medium heat. Then add the dredged beef cubes in a single layer. Quickly sear each side of the beef cubes. You may need to do this in batches depending on the size of your pot.
Remove the beef from the pot and set them in a bowl.
After the beef is all seared and removed from the Dutch oven, put the heat down to medium-low. Add the onions and minced garlic. Cook for about 5 minutes until the onions start sweating and caramelizing.
Then deglaze the pot with beef broth. Add the beef back to the pot, along with the ale, rosemary, and bay leaves.
Cover the Dutch oven and let it simmer on low heat for about four hours. Stir the stew every 30 minutes or so. The beef is done when the cubes easily fall apart when pressed with a spoon.
Once the beef is done, uncover the Dutch oven and cook uncovered on low for 30 minutes. If the stew doesn't have a thick consistency. Mix cornstarch with ¼ cup of cold water in a small bowl. Then add to the Dutch oven and cook for another five minutes.
Season with salt and pepper to taste and serve over french fries. Enjoy!