Preheat the oven to 350 degrees F (175 degrees C).

Season 1/4 cup of flour with salt and pepper.

Toss the beef in the seasoned flour to coat.

Heat oil in a large flame-proof casserole dish over medium-high heat.

Shake off excess flour from the beef and cook in batches, turning until browned on all sides. Remove from the pan and repeat with remaining beef. Set aside.

Reduce the heat to medium. Cook the onion and celery, stirring, for 3-4 minutes until softened.

Stir in the remaining 1/4 cup of flour and cook until lightly browned.

Add the tomato paste and cook for another minute.

Return the beef to the pan along with the mushrooms, beer, beef stock, bay leaf, sugar, and Worcestershire sauce.

Season with salt and pepper and bring to a simmer.

Cover the pan and bake in the preheated oven for 1.5 hours or until the beef is tender. Remove from the oven.

Layer the sliced garlic bread on top of the beef and beer stew.

Sprinkle with the grated cheddar, Gruyere, or Gouda cheese.

Bake, uncovered, for a further 20 minutes until bubbling.