In a large Dutch oven/soup pot heat butter and oil over medium high heat until it sizzles.
On a cutting board season stew meat with salt, black pepper, garlic powder, onion powder, and smoked paprika on all sides. Place half of the seasoned stew meat into hot Dutch oven in an even layer.
Allow to brown for 2-3 minutes on one side. Flip over and brown on other side for 2-3 minutes. Cook an additional 1 minute for the sides. Remove browned stew meat onto a plate and set aside.
Place remainder stew meat into pot and cook for 2-3 minutes, flip over and cook an additional 2-3 minutes. Cook an additional 1 minute for the sides. Remove browned stew meat to plate with 1st batch. Set aside.
Place chopped onions into same Dutch oven. Stir and cook for 5 minutes until softened. Add in minced garlic, stir, and cook an additional 1 minute. Add cooked stew meat back in with onion & garlic and stir to combine.
Sprinkle in flour on top of the meat. Stir for 1 minute to coat the meat. Stir in the beer, tomato paste, sugar, and 4 cups broth. Bring to a boil over high heat.
Stir in chopped carrots, celery, and potatoes. Taste to see if additional seasonings are needed (salt, black pepper, parsley, and/or additional tomato paste. Place thyme directly on top of stew.
Place lid on and simmer over medium low heat for 1 hour. Remove lid and cook an additional 45 minutes to an hour. Add additional beef broth, if needed.
Stew meat should be fork tender, vegetables should be tender, and broth should have a stew like consistency.Remove thyme. Bowl up stew and enjoy.
