Eye of round
2 lbs. onions, sliced thin
1 pt. brown beer
Thyme or sage to taste
Salt and pepper to taste
3 carrots, thinly sliced
1 tbsp. cornstarch

In saucepan, with a little oil, brown meat on all sides. Discard oil. In another saucepan, with a little oil, fry onion. When tender, add meat, beer, seasonings to taste. Cook over low heat in uncovered saucepan until done, approximately 2 hours. Add water if required. Half hour before done, add carrots. After a while, add cornstarch or flour, previously dissolved in water, to thicken sauce. Serve with boiled potatoes.