Heat the oil in a dutch oven or large pot over high. Season the beef generously with salt and pepper. Place the beef in the pot and let it sear on one side then flip over to sear the other. You want the meat to be nice and dark brown. Do not move it around or overfill the pot, you may have to do this part in 2 batches. This will take about 3-4 minutes on each side.

Add in the onion, garlic, rosemary, and thyme. Cook for an additional 3 minutes, stirring often. Add in the beer and enough water so the liquid is almost covering the beef. You do not want the beef to be under the cooking liquid, you want it to come up about 3/4 of the way. Use a wooden spoon and scrape the bottom of the pan to release all the fond (color and good bits from the bottom off the pan) you got from browning the beef.

Bring this mixture to boil and then lower the heat to low so the beef stays at a soft simmer. Cover it and let it go for 2 to 3 hours until the meat is tender and falling apart. You will want to check on it and give it a stir every half hour or so to make sure it is not too hot or burning. Serve over mashed potatoes or buttered toast with a veggie on the side.