Preheat oven to 350 degress F. In a large dutch oven or similar heavy pot, cook the oil and bacon over medium-high heat until bacon is crispy. Remove the cooked bacon and set aside.

Combine salt, pepper, and allspice. Season the beef with the spice mixture. Sear the beef in the bacon drippings and oil until nicely browned. Transfer browned beef to a plate and set aside.

Reduce heat to medium. Add the onions and garlic to the pot and cook, stirring occasionally, until onions are translucent. Return beef and bacon to the pot and add the tomatoes, beer, broth, sugar, thyme, and rosemary. Stir to combine. Bring mixture to a simmer. Cover the pot with a tight fitting lid and place it in the oven on the bottom rack. Cook for 2 hours or until the meat is falling apart.

Peel and cut potatoes into 1 1/2-inch chunks. Add the potatoes to the pot and stir. If the sauce is too thick add up to 1 cup of broth. Return pot to the oven and cook for an additional 45 minutes to 1 hour. Break up any large chunks of beef with a wooden spoon for smaller pieces similar in size to the potatoes. Serve hot.