Quick Beef Carbonnade

Directions

1. 1
   Heat 2 tablespoons oil in saucepan over medium heat until shimmering.
2. 2
   Add in onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until deep brown and caramelized, about 15 minutes.
3. 3
   Meanwhile, pat steaks dry with paper towels and season with salt and pepper.
4. 4
   Heat remaining oil in large skillet over med-high heat until just smoking.
5. 5
   Cook steaks until well browned, 3-5 minutes per side.
6. 6
   Transfer to cutting board and tent with foil.
7. 7
   Add flour, tomato paste, and garlic to empty skillet and cook until beginning to brown, 1-2 minutes.
8. 8
   Slowly stir in broth and beer, scraping up any browned bits and cook until slightly thickened, about 15 minutes.
9. 9
   Stir in caramelized onions.
10. 10
    Slice steak thin against the grain, add to skillet, and cook until heated through, about 2 minutes.
11. 11
    Season with salt and pepper; serve.