Warsteiner's Beef and Onions

Warsteiner's beef and onions is a dish made by roasting the chicken slowly with onions and dark beer. By using dark beer like Warsteiner's Premium Dunkel, it will flavour the beef making it has a rich taste. Combined with the onions, the beef will have natural gravy that is flavourful and absolutely delicious. It also tenderizes the meat, making it easier to be consumed while eating. Here is one of the easy recipes to make beef with onions using a dark beer.
Ingredients
2 pounds of boneless, round beef, cut into several edible slices
2 tablespoons of butter
2 tablespoons of olive oil
5 medium sized onions, peeled and sliced into rings
1 tablespoons of flour
2 cups of Warsteiner's Premium Dunkel beer
¼ cup of tomato paste
2 beef bouillon cubes
1 teaspoon of dried thyme
1 whole bay leaf, cut into two
Salt
Ground black pepper
Preparation
1. Sprinkle and smear both sides of the beef slices with salt and pepper. You can always be creative and substitute the salt and pepper with other things. You can use garlic, basil and rosemary instead and if you want the beef to be spicier, you can use crushed red pepper. Heat a large dutch oven, add olive oil and butter and brown the meat quickly on both sides.
2. Set aside the beef and leave its drippings inside the dutch oven. Add sliced onions into the pot, lower the heat and sweat the onion rings until it become slightly browned and syrupy. Make sure to continue stirring them in the process to prevent them from getting burnt. Add flour over the onion rings and continue stirring the gravy until you can see that the flour changes colour to brown.
3. Insert back the beef into the dutch oven and add tomato paste, Warsteiner's beer and bouillon cubes. Stir them well until it thickens and brings out a good aroma. Add the dried thyme and bay leaf to insert more flavour into the beef and its gravy. You can also use fresh thymes for this dish if you have them in your pantry.
4. Cover the pot and cook the dish in low heat for about two hours to let the flavour seeps inside the beef. Turn the beef once in a while and make sure that the beef is always covered in liquid. If the gravy evaporated during the cooking process, add more beef and water. This is to make sure that the other side of the beef can get the flavours too. Repeat the process until the beef is tender.
5. Uncover the pot and let the gravy thickens if you want too. Remove the bay leaf and thyme stems (if you use fresh thyme) and serve them inside a clean bowl. It is best served with buttered noodles or rice and able to accommodate up to eight servings.
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