In a 4-1/2-quart Dutch oven or large pot brown the meat, half at a time, in hot oil. Drain off fat. Return all meat to Dutch oven. Add leeks or onions, beer, vinegar, brown sugar, bouillon granules, garlic, bay leaves, thyme, Worcestershire sauce, and pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 45 minutes, stirring occasionally. Add the carrots and parsnips. Cook, covered, for 35 to 40 minutes more or until meat and vegetables are just tender.

Remove and discard bay leaves; skim off any fat from the sauce. Combine the water and tapioca. Stir tapioca mixture into the meat mixture; cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more.

Serve immediately over hot cooked noodles. Garnish each serving with fresh thyme sprigs, if desired. Makes 8 servings.

Cool slightly. Transfer to two 4-serving storage containers. Cover and refrigerate up to 3 days. Or, place in freezer containers; cover and freeze up to 6 months.

For refrigerated stew, place in a medium saucepan. Cook, covered, over medium-low heat for 10 to 15 minutes or until heated through, stirring occasionally. For frozen stew, place frozen stew in a medium saucepan and cook, covered, over low heat for 45 to 50 minutes or until heated through, stirring occasionally.