• 1 1/2 pounds boneless beef chuck, cut in 1-inch cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 1/2 pounds sliced onions
• 3 carrots, sliced
• 1 (12-ounce) can beer
• 3/4 cup A.1. Steak Sauce
• 1/2 teaspoon dried thyme leaves
• 1 pound Yukon Gold potatoes, cut into 1-inch cubes

Pat beef cubes dry; toss with flour to coat. Brown beef, in batches, in oil in large saucepan over medium-high heat; set aside.

Reduce heat to medium; add onions and carrots; cook until tender-crisp.

Add browned beef, beer, steak sauce and thyme. Reduce heat to low and simmer 30 minutes.

Add potatoes; cook for 30 minutes more or until meat and potatoes are tender.

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