1. Heat olive oil in heavy stock pot. Lightly salt beef cubes. Place in hot oil to brown all sides (about 20 minutes for the whole process). Stir in beef stock, beer, wine, tomato paste, sugar, cilantro and Worcestershire sauce. Simmer for 1 hour.
2. While stew is simmering, melt butter in pan. Saute potatoes, onion and carrots for 20 minutes. Turn off heat, set aside.
3. When hour timer is up on the beef mixture, stir in vegetables and simmer for another 40 minutes. 10 minutes before done, stir in thickener.