Heat oven to 350.
Place the oil and bacon in a Dutch oven over medium heat. Fry the bacon until crisp and transfer it to a paper towel-lined plate; set aside. Season the beef with the salt and pepper. Add some of the beef tot the pot, being careful not to crown the pieces. Cook until browned, about 7 minutes per side. Transfer to the plate with the bacon; set aside. Repeat with the remaining beef. Add the onions and garlic to the pot and cook until softened, about 7 minutes. Spoon off and discard any excess fat. Return the beef and bacon to the pot and add the tomatoes, beer, brown sugar, thyme and rosemary. Bring to a simmer. Cover and transfer to oven. After 10 minutes, check to see if the stew is simmering; if not, increase oven temperature by 25 degrees. Cook until the meat is falling apart, about 2 hours. Add the potatoes and cook until tender, about 30 minutes more. To serve, ladle the stew into individual bowls.
Core (Plus points for beer and bacon.)