Combine the flour, 1/2 teaspoon salt, and pepper in a small bowl.
Dredge the beef in the the flour mixture and sauté in a Dutch oven coated with cooking spray over medium-high heat for 7-10 minutes until browned. Add the garlic and cook for an additional minute. Remove beef from the dutch oven.
Add the onion and cook for 5 minutes, stirring occasionally. Stir in the broth, beer, thyme, and remaining salt and bring to a boil. Reduce heat, add the beef back in, cover Dutch oven, and simmer for about one hour, until beef is tender when pierced with a fork.