Instructions: On cutting board, cut each chuck eye steak crosswise into 4 pieces.

In 12-inch skillet over medium-high heat, in 2 tablespoons butter, cook the steak pieces, a few at a time, until browned on all sides. Remove to a platter. Reduce heat to medium. In same skillet melt remaining butter. Stir in onions and garlic; cook stirring until onions are tender, about 10 minutes. Stir in bouillon, salt, thyme leaves, pepper and 1/2 cup of beer, scraping to loosen brown bits from bottom of skillet. Re- turn steaks to skillet; heat to boiling. Reduce heat to low; cover and simmer 50 minutes or until the steaks are fork-tender, turning once.

Arrange on warm platter and keep warm.

Prepare the gravy: Carefully skim off the fat in skillet. In a small cup with a spoon, combine flour and remaining 1/4 cup beer; stir until well blended. Gradually stir into the liquid in the skillet and cook over medium heat, stirring constantly until the gravy is smooth and thickened.

Spoon some of the gravy over the steaks on the platter and pour the remainder in the skillet into a gravy boat to pass separately when serving the steaks.

Serves 8

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