What's this? Leftover beer? Can't waste that...
The red pan above has had a couple of things happen to it. First, I heated oil in it. I cut up 3 lbs of beef chuck into pieces about the size of a pack of smokes and seasoned them liberally with salt and pepper. I then dredged them in flour and seared them in the hot oil. I let them get a good crust, working in batches so as not to crowd the beef. If you crowd the beef it will steam and will not get crusty nor will it leave a fond. Took about 30 minutes in all. (The beef is resting, with the onions, in the pan behind.)
When you cook beef in hot oil it gives off beef juice, which has a lot of sugar, so it reacts the way the sugar in the onions does... it forms a fond. It's very concentrated beefy goodness... it is the essence of beef. You treat it exactly the same way as you did the onions. But first I cut a carrot, onion and stalk of celery into fine dice and sauted that in the beef pan to soften; you can see them in the photo above. After 10 minutes, I added the reduced beer from the onion pan to the cooked dice vegetables, and another glug of beer, cooking it until it was nearly all gone.
Then I returned the beef to the pan and added about 2/3 quart of chicken stock and about a cup of tomato sauce, both homemade and both from my freezer. It almost covered the beef. I brought it to a low simmer, where it remains. More on this later.