Heat some oil in a large frying pan and fry the bacon and onions until lightly golden.
Add the garlic paste and stir for 1-2 mins. Empty into a large lidded casserole.
Add the stewing steak and fry until browned all over, transfer the beef to the casserole dish.
Add half the ale to the pan to deglaze, add the remaining ale, stock, tomato puree, thyme and bay leaves. Bring to a boil and then pour into the casserole dish, cover and simmer for 1½-2hrs.
If after an hour it looks like the juices are drying up, add a little water.
When the beef is tender, stir in the cornflour and season, simmer for a further 10mins.
Serve along side some creamy mashed potato and cabbage.
