Heat a large Dutch oven over medium heat.

Add bacon to the pan and cook until crisp (about 5 minutes).

Remove bacon and place on paper towels to drain. Chop the bacon after it has cooled slightly.

Sprinkle the beef with 3/4 teaspoon salt and 1/4 teaspoon pepper.

Add olive oil to the Dutch oven.

Add half of the beef to the pan and cook until browned, turning occasionally (about 6 minutes).

Remove the browned beef and place it on a plate.

Repeat the browning process with the remaining beef.

Add sliced yellow onion, dried thyme, and minced garlic to the pan.

Cook, stirring occasionally, until the onion is lightly browned (about 8 minutes).

Weigh or lightly spoon all-purpose flour into a dry measuring cup.

Sprinkle the flour evenly over the onion mixture and cook, stirring constantly, for 1 minute.

Stir in unsalted beef stock, brown sugar, cider vinegar, bay leaves, Belgian-style brown ale, and chopped bacon.

Bring the mixture to a simmer.

Add the browned beef, the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Cover the Dutch oven, reduce heat to low, and simmer for 1 hour or until the beef is tender.

Discard the bay leaves.

Cook egg noodles according to package directions.

Place about 2/3 cup of cooked egg noodles in each of 6 bowls.

Top each serving with about 1 cup of stew.

Sprinkle each serving with 1 teaspoon of chopped fresh parsley.