Beer Braised Stew Beef

I was trying to figure out what to do with the beef cubes I had in my freezer forever, and saw a suggestion online to braise them in beef. So, I took the idea and ran with it. Now, I DO NOT drink beer EVER... I think it tastes nasty, but let me tell you, cooking with beer is a whole nother animal! This dish simmers all day in the slow cooker, and has the most delicious gravy!

3 lbs. beef cubes or bottom round roast
4 8 oz cans mushroom slices
1/2 tsp. black pepper
1 envelope onion soup mix
1 Tbsp. minced garlic
12 oz can beer
1 tsp. dried thyme
2 bay leaves
2 tsp sugar
1 Tbsp vinegar
2 beef bouillon cubes
3 Tbsp. quick cooking tapioca

Put beef in the bottom of a slow cooker. Sprinkle mushrooms over the top. Mix together pepper, onion soup mix, garlic, beer, thyme, bay leaves, sugar, vinegar and bouillon cubes. Pour over been mixture. Cook on low for 8 hours. Remove 1/2 cup of juice from the slow cooker. Add tapioca to the hot juice. Mix thoroughly into a paste. Pour into the slow cooker, being sure to mix thoroughly. Cook on low 1 additional hour.