1Spray a large saucepan with non stick spray. Add beef cubes and cook over medium high heat until no longer pink, about 10 minutes. Add leeks and garlic. Cook and stir for 5 minutes. Stir in 1/2 cup of the beef broth. Reduce heat to medium and cook, uncovered, until liquid has evaporated, about 15 minutes. Stir occasionally.
2Stir in remaining beef broth, cloves, and bay leaf. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 40 minutes, stirring every once in awhile.
3Add carrots, mushrooms, potatoes, and thyme. Stir well. Cover and simmer another 40 minutes, until vegetables and meat are tender.
4Stir in chili sauce. Combine beer and cornstarch in a small bowl. Add to stew. Cook and stir until sauce thickens, 1-2 minutes. Stir in parsley and pepper. Remove bay leaf and serve immediately.