In a large, heavy pot, heat the oil over high heat until it's hot but not smoking. Season the meat with House seasoning, and in batches, brown the beef on all sides for 5 to 7 minutes. Adjust the heat as needed to prevent scorching. Transfer the browned meat to a plate and repeat until all the meat is browned.

Add the onions and butter to the pot and stir over high heat until the onions begin to soften, about 5 minutes. Lower the heat to medium and sprinkle in the sugar. Continue cooking the onions, stirring occasionally, until they turn golden brown, about 15 minutes. Add the flour, thyme, and carrots, then increase the heat to high. Stir for 1 minute, then pour in the lager or ale, allowing it to come to a vigorous boil. Stir in the broth and tomato paste, and bring it back to a boil.

Return the meat and any juices on the plate to the pot, let the liquid come just to a boil, then reduce the heat to low and cover. Simmer until the meat is tender when pierced and the sauce slightly thickens, 1 ½ to 2 hours. Season with salt and pepper to taste. Serve on warmed individual plates.