1 lb. onions, sliced thin
2 oz. butter, divided
2 1/2 lbs. round steak, cubed
1 garlic clove, minced
1/8 tsp. ground nutmeg
1/8 tsp. ground thyme
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. Worcestershire
1 can (10 1/2 oz.) beef bouillon
2 cans (12 oz. each) beer
2 tbsp. flour

In flame proof casserole, saute onions in half the butter until soft and golden. Remove onions and reserve. Melt remaining butter in casserole and brown beef on all sides. Return onions to pot.

Add garlic, nutmeg, thyme, salt, pepper, Worcestershire, bouillon and beer. Bring to boil; reduce heat and simmer covered, about 90 minutes. Thicken gravy with flour mixed with water; serve with boiled potatoes and carrots.

Serves 6.