Heat the olive oil in a large casserole pan.
Add just enough meat to cover the bottom and brown evenly on a high heat, then remove and repeat until all the meat is browned. Add the onions and bacon and
Add the garlic and cook for a further minute. Remove from the heat and sieve in the flour, mixing well to absorb all the oil. Return the pan to the heat, pour in the light ale, stirring constantly, and bring to the boil. Return the meat to the pan, stir and once more bring to the boil. Add the thyme, bay leaves and seasoning. Cover and