Cut beef into bite-sized pieces. In a reasealable plastic bag, toss together beef, flour, thyme, sage, garlic powder, salt, and pepper until meat is lightly but evenly coated. Saute in olive oil until browned on all sides. Add a healthy splash of beer to carmelize the pan juices, scraping browned bits from the bottom of the pan. Reduce heat and add onions, garlic, and tomato paste. Stir and simmer briefly. Add carrots, peas, diced potato, bouillon, and Worcestershire sauce. Stir; transfer stew to an oiled, oven-proof casserole. Pour more Guinness over stew; stir. Cover and bake in a 350 degree F oven for 1 to 2 hours, until meat and vegetables are cooked and tender, checking frequently and adding beer or water and adjusting seasonings as necessary. If stew broth seems too thin, mix together a little flour and water and stir into stew immediately after removing from oven. Garnish with parsley. Serve with Irish soda bread.