I said I would do it and I did. Here is the result of my beef stew with Belgian Pale Ale. Actually, the beer made a better base than I thought it would. The only alteration I made was I drenched the beef in flour first to keep the outside crisp and to thicken the sauce. I also used Turkey stock instead of chicken stock, but that's just because it was what I had. I found that the beer gave the stew a nice earthy quality. I paired the stew with La Moneuse Saison. A Saison is a type of Belgian/French ale that is aged before release and has nice earthy flavors, so I figured it would go well with this dish, and it did.
Apparently you can do this recipe with wine as well. One day I'll try it out and it would be fun to compare whether wine or beer makes the dish better.