1. Place meat in large bowl. Add 2 tablespoons barbecue seasoning and brown sugar. Rub seasoning into meat to coat thoroughly. Refrigerate for at least 4 hours or overnight. 
2. In large pot or Dutch oven, sauté bacon over low heat to render as much fat as possible without browning. Using a slotted spoon, remove bacon; drain on paper towels. Leave fat in pot. Turn heat to high; brown meat on all sides in bacon fat. Add flour, onions and carrots; stir to combine. 
3. Pour in beer. Bring to a boil. Boil briskly, uncovered, until reduced by half. Add tomatoes, broth, water, reserved bacon pieces and remaining barbecue seasoning. Stir to combine; bring back to a boil. Reduce to a simmer. Cover; cook over very low heat for about 1 1/2 hours, or until meat is fork-tender. Watch the liquid level; add more water or broth, if necessary. Add peas at end of cooking process; stir to warm throughout. Add salt and pepper to taste, if needed. 

Calories: 515, Fat: 15 g (6 g Saturated Fat), Cholesterol: 162 mg, Sodium: 996 mg, Carbohydrates: 25 g, Fiber: 4 g, Protein: 61 g.