1 kg (2 lb) flank steak, cut into 4 pieces

30 ml (2 tbsp) olive oil

4 large onions, thinly sliced

30 ml (2 tbsp) butter

30 ml (2 tbsp) all-purpose flour

1 bottle 341 ml red or dark beer

125 ml (1/2 cup) chicken broth

30 ml (2 tbsp) brown sugar

30 ml (2 tbsp) balsamic vinegar

15 ml (1 tbsp) Dijon mustard

Salt and pepper

In a large skillet, brown the meat in the oil. Season with salt and pepper. Transfer to a slow cooker. Set aside.

In the same skillet, brown the onions in the butter. Season with salt and pepper. Sprinkle with the flour and mix well. Add the beer and bring to a boil while stirring. Transfer to the cooker and add the remaining ingredients. Mix well.

Cover and cook at low temperature for 5 hours. Adjust the seasoning.

Serve with mashed potatoes.

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