3 bacon strips, diced

2 lbs. beef stew meat, cut into 1-inch cubes

1/2 tsp pepper

1/4 tsp salt

1 tsp canola oil

1 medium onion, cut into wedges

1 tsp minced garlic

1 bay leaf

1 bottle (12 ounces) Trumer Pils

1 tbsp soy sauce

1 tbsp Worcestershire sauce

1 tsp dried thyme

2 tbsp all-purpose flour

1/4 cup water

Hot cooked noodles

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef on all sides in oil; drain. Transfer to a 5-qt. slow cooker. Add the bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes longer or until thickened. Discard bay leaf. Serve beef with noodles.