Cut the Beef Chuck (2 pound) into pieces, about 2-3 inches square and about 3/4-inch thick.
Heat most of the Butter (3 tablespoon) in a large skillet. Brown meat well on all sides. Do not crowd, but do in several batches. Add extra butter if needed.
Once meat is browned, add Bacon (6 slice) and Onion (1) and brown briefly. Slowly add some hot water and gently stir to loosen browned bits at bottom of pan.
Return meat to skillet along with any meat juices. Add Garlic Dill Pickles (4) and enough water to almost cover the meat. Bring to a simmer and cover.
Simmer for 1-2 hours, depending on how tender the cut of beef is. Remove bacon. It will be soft and unpleasant to eat. Remove the meat and set to the side while you thicken the gravy.
To thicken the gravy, combine Corn Starch (2 tablespoon) in a little cold water and whisk to get out the lumps. Stir into cooking liquid until slightly thickened. Season gravy with Salt and Pepper (to taste).
Serve meat with the gravy drizzled over top, along with some nice side dishes.