Use a heavyweight oven-safe pan with lid, like a Dutch oven. Preheat oven to 300 degrees. Cut potatoes into quarters. Sear the meat as above, removing it to a platter. Sautée onions and garlic in your fat of choice over medium heat, adding generous pinches salt and sugar, until they brown and soften. Add 1/4 cup white flour and cook a minute or so until lightly colored. Gradually add 1 cup stock, stirring and scraping to get all browned bits. Turn heat to high, add remaining 3 cups stock, beer, thyme, and a good grinding of pepper, and bring to simmer. Return meat to pot, bring back to simmer, cover, and place in oven. Cook one hour. Remove pot, put (cut-up) potatoes, pearl onions, and carrots in with meat, and return to oven for one more hour. Check meat and potatoes for tenderness—they might need a little longer. Once fork-tender, taste to correct seasoning, sprinkle with parsley, and enjoy.