Season beef with salt and pepper, then toss beef chunks in flour until well coated.
In a Dutch oven over medium-high heat, warm drippings then brown beef in two batches. When all pieces are browned, remove beef from pan and set aside. Add onions and garlic to the Dutch oven and turn heat down to medium. Cook until onions are translucent. Return beef to Dutch oven and add carrots, potatoes, turnips, stout, and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 2 hours, or until beef is tender.