Quick Carbonade Flamande with Caramelized Onions

Method

1. Melt butter in a large skillet over medium heat.
2. Add onions and cook until deeply caramelized, about 30 minutes.
3. Sprinkle flour over onions and stir to combine.
4. Add beef, beer, paprika, salt, and pepper.
5. Simmer uncovered for 1 hour, stirring occasionally.
6. Thicken the sauce if needed with a slurry of flour and water.
7. Serve warm with a side of crusty bread.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.