• Prepare grill fire to 400°, using hickory for smoke flavor.
• Slice bacon and cook in a dutch oven over medium heat until crispy. Drain bacon on a paper towel lined plate and set aside.
• Reserve drippings in the pan and set aside.
• Dice vegetables. Add carrots, celery and onions to Dutch oven and cook over medium heat until softened.
• Pour Guinness Stout into vegetables with beef broth and Worcestershire Sauce.
• Next, add potatoes, bacon and bay leaves.
• Cut sirloin into 1 1/2 inch chunks.
• Toss with olive oil.
• In a bowl, mix brown sugar with garlic, rosemary, salt, pepper, dry mustard and paprika.
• Sprinkle over sirloin chunks and stir until well coated.
• Place a wire rack over the dutch oven and top with sirloin.
• Place over indirect fire on the grill and cook with the lid closed.
• Lower grill temperature to about 350° and cook for about 30 minutes. 
• Check the sirloin with digital thermometer, cooking until internal temperature reaches 145-155°.
• Remove the sirloin from the wire rack and add it to the stew. Cook until potatoes are tender, stirring occasionally.
• Remove the bay leaves and discard.
• Serve immediately

Stove Top Method:

• Season sirloin with brown sugar and spices. After cooking bacon, add sirloin and cook over medium heat  until browned. 
• Remove from heat and set aside. 
• Add olive oil to the pan and cook the carrots, onions and celery until softened.
• Add Guinness, beef broth and Worcestershire sauce.
• Stir in sirloin, potatoes, bacon and bay leaves.
• Bring the mixture to a boil, cook for about 30 minutes until sirloin and potatoes are tender. 
• Simmer until ready to serve.
• Remove bay leaves before serving.