Heat 1 tablespoon oil in a 6 quart oven safe saucepan on medium heat. When the oil is hot, add the beef, working in 3 batches and cook until well browned, stirring often, adding an additional 1 tablespoon of oil if needed. Remove the beef from the saucepan and set aside, and pour off the fat from the saucepan.

To the same saucepan, add the remaining oil and place on medium heat. When the oil is hot, add the onion and garlic and cook, stirring occasionally, until the onion is tender.

To the saucepan, add the soups, beer, brown sugar, vinegar, thyme, bay leaf, and carrots. Stir and bring to a boil.

While the stew is coming to a boil, heat your oven to 150 C (300 F).

Once the stew reaches a boil, turn off the heat, cover with a oven proof lid, and place in the oven. Bake for 2 hours or until the beef is fork tender.

When the stew is ready, remove and discard the bay leaf, serve over prepared egg noodles. Enjoy.