Dredge the pieces of beef in flour and brown them in the lard or beef dripping in a medium-hot pan. Transfer to a shallow saucepan. Fry the onion and carrots in the remaining fat. When softened put them with the meat.
Add the bay leaf and thyme, season with salt and pepper, and push down with a slotted spoon or potato masher to compress, then pour over just enough beer to cover. Bring t