If you would like the stew thicker, mix some cornstarch and water to a slurry, bring to the boil and add it. In a moment or two you will see the thickening take place, and judge if more is needed. I find its taste to be very good in a beef stew. You can use stock, wine or water instead. I always used Carlings, as a friend was the hydrologist for the company.
Water is the most important ingredient in beer.
It was at the Jager Haus in New York City that I learned to use beer as a stock. The French word for stew is saute. You can see why. A stew is characterized by browned cubes of beef completely covered by liquid, simmered to tenderness. See the discussion of moist heat cookery of meat in the article on Goulash.