In 6- to 8-quart Dutch oven, combine beef, onions, garlic and Worcestershire sauce. Cover and cook over medium high heat for 30 minutes.
Uncover, stir often until liquid evaporates and residue turns brown. Add wine and stir to release browned bits.
In a small bowl, stir together flour, sugar, thyme and pepper. Gradually stir in 1 c. broth until mixture is smooth. Add to beef along with rest of liquid. Add beer, potatoes, carrots, cabbage, celery and bay leaves. Cover and simmer until meat is tender, about 1 1/2 - 2 hours. Season to taste.