In a large Dutch oven, heat oil over a medium-high heart. Once the Dutch oven and oile are heated, begin browning the roast. Make sure to brown all sides of the cut cubes. When the meat is browned, sprinkle flour over meat and stir. When the flour disolves, add thebay leaves dark beer, onion, thyme, carrots, garlic, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to the boil. Cover.