2 lbs. beef chuck steak (1 inch thick)
2 tbsp. vegetable oil
1 med. onion, sliced
1 tbsp.instant beef, flavored bouillon
1 tsp. seasoned pepper
1 clove garlic, (minced)
1 can beer (12 oz.)
1 can whole tomatoes with juice (16 oz.)
2 med. potatoes, pared and quartered
2 tbsp. flour
1 c. water

In large skillet brown both sides of steak in hot oil. Arrange onion atop steak. Sprinkle with bouillon, pepper and garlic. Pour beer and tomatoes over meat. Bring to a boil; reduce heat, cover and simmer 1 hour and 20 minutes. Add potatoes last 30 minutes of cooking time. Remove meat and vegetables to a warm serving platter. Blend flour into pan juices over low heat, add water cook over high heat until thickened. Slice the steak and serve with vegetables and gravy.