1/4 c. butter
2 lbs. sliced onions
3 lbs. cubed lean chuck
1/4 c. flour
1/4 c. Crisco
1 tbsp. salt
2 c. beer
Dash pepper and thyme
1 bay leaf
2 minced garlic cloves
2 tbsp. butter
2 tbsp. flour

In 1/4 cup butter, in Dutch oven, saute onions until golden. Set aside. Shake meat and 1/4 cup flour in paper bag. Coat meat on all sides. Brown in Dutch oven in Crisco. Add onions, salt, pepper, thyme, bay leaf, garlic and beer. Cover, simmer 1 1/2 hours or until meat is tender.

Combine 2 tablespoons butter and 2 tablespoons flour. Stir into onion and meat mixture. Cook, stirring, until liquid thickens and boils. Serve at once. Delicious over 6 or 8 boiled potatoes. Serves 6-8.