1kg (2 Pkts) Gourmet Direct Beef Stirfry
Salt & freshly ground pepper
2 Tbsp butter
2 Tbsp Olive Oil
6 white Onions peeled and thinly sliced into rings
1-1/2 Tablespoons rice flour
330mls Beer ( I used Steinlager but you can use a darker Beer for greater depth of flavour)
1/4 cup tomato paste
3 Tbsp Beef Glaze diluted with 300ml hot water
Fresh Herbs – you can use a Bouquet Garni and remove it later or add herbs like Thyme and Sage
Handful fresh parsley chopped.
Pat the beef dry with a paper towel removing as much moisture as you can. Season the beef generously. Heat a large heavy dutch oven over high heat until very hot. Add butter and oil and brown meat quickly on both sides. DO NOT OVERCOOK. Just to brown. Remove beef and set aside.

Add onions to the pan juices. Lower heat, cover, and sweat onions slowly until soft, lightly browned and syrupy, stirring often. Sprinkle flour over onions. Cook, stirring constantly, until the flour is lightly browned.

Add the beer and the tomato paste, and beef stock to the onion and flour roux, stirring until thickened. Stir in the herbs. Return beef to the pot, along with any juices, and cover pot. Cook over low heat about 40 minutes, turning beef occasionally, until beef is tender. Check often to be sure the beef is covered in liquid, adding more beer or water if necessary. Uncover pot during the last 20 minutes of cooking to thicken gravy, if needed. Remove bouquet garni if used and any thyme stems. Taste and adjust seasonings before serving.

Serve with buttered noodles, mashed potato or rice or if you're avoiding carbs just serve with a pile of blanched broccoli drizzled with a good Olive oil.