Trim all fat from your beef. Cut into 2 inch cubes.

In a small bowl toss the beef with 1 Tbsp of the Olive oil to completely coat the beef.

Mix together the Cayenne, Black Pepper, and Flour to make a seasoned flour.

Add the seasoned flour to the bowl with the beef and shake or stir to coat the beef with the flour.

Heat the other 2 Tbsp of Olive oil in your dutch oven, or in a skillet over high heat.

Add the beef and brown it on all sides, sealing in the moisture with a nice crust.

Remove from pan and set aside.

Add the celery, onions, carrots and potatoes to the pan where you just browned the beef and saute over medium high heat for 6 minutes or until translucence has begun.

If you are using a crock pot, transfer all of the vegetables and beef to the crock pot.

If using a dutch oven, add the beef back to the pan.

Add the tomatoes, garlic, Thyme, tomato juice, beef stock, and beer to the pot.

In the dutch oven, cook over high heat until it comes to a simmer, stirring frequently.

In the dutch oven, once the stew has reached a bubbling simmer, reduce the heat and cover the stew with the lid.

Cook on the stovetop over low heat for 2 hours, or place the dutch oven in your oven, set at 300 degrees F for two hours.

Whether in the crock pot, or the oven, with one hour to go, core the cabbage and cut into 6 wedges. Lay the wedges on top of the stew to cook in the steam for the remaining hour.

Stir the cabbage into the stew and serve up.