Once youÄôve cooked all of the beef, add a little more oil to the casserole dish and then saut?© the onions and carrots for a couple of minutes. Pour in the wine, scraping the bottom of the dish with a wooden spoon to remove any sediment. Stir in the stout and add the thyme, bay leaves, brown sauce and canned tomatoes. Return the seared beef and any meat juices, then season to taste and place in the oven for 3 hours (or until meltingly tender but still holding its shape) stirring occasionally. Remove from the heat and leave to cool a little.