Cut the beef into 1-inch pieces and toss with flour, salt, and pepper.

Heat olive oil and butter in a large saucepan.

Brown the beef in batches, about 5–6 minutes per batch.

Once browned, remove the beef and set aside.

In the same pan, cook the chopped onions and garlic in the drippings for about 3 minutes, stirring to scrape up the browned bits from the bottom of the pan.

Transfer the onion mixture to a 4-quart slow cooker.

Add the beef, beer, thyme, carrots, and beef stock.

Cover and cook on low for 8–9 hours, or until the beef is tender and the vegetables are cooked through.

Stir in the dried potato flakes and egg noodles.

Turn the heat to high and cook for 10–12 minutes, or until the noodles are tender and the stew has thickened.

Stir well and serve hot.