Heat 2 tablespoons butter in a large skillet over medium-high heat. Season beef steak pieces with salt and black pepper, then sear until browned on all sides, about 5 minutes. Remove and set aside.

In the same skillet, add remaining butter and sliced onions. Cook over medium heat, stirring occasionally, until deeply caramelized, about 12 minutes.

Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the onions and stir to coat.

Pour in beer and beef broth, stirring to deglaze the pan and dissolve any browned bits. Add thyme, bay leaves, and a pinch of nutmeg.

Return beef to the skillet, reduce heat to low, cover and simmer for 15 minutes until beef is tender and sauce has thickened.

While beef simmers, heat vegetable oil in a separate large skillet. Add diced potatoes in a single layer and cook without stirring for 5 minutes until golden brown on the bottom.

Flip potatoes and continue cooking until crispy and cooked through, about 8 more minutes. Season with salt and pepper.

Remove bay leaves from beef mixture. Stir in parsley and adjust seasoning with salt and pepper.

In a clean skillet, fry eggs to your desired doneness.

Divide crispy potatoes among serving plates, top with beer-braised beef and onions, then place a fried egg on top. Garnish with fresh parsley and serve immediately.