2 1/2 lbs (1.2 kg) sliced beef top round

1/4 cup (60 ml) flour

3 tablespoons (45 ml) vegetable oil

1/4 cup (60 ml) butter

6 onions, sliced

2 bottles 341 ml local beer (pale or amber)

3 tablespoons (45 ml) honey

3 tablespoons (45 ml) Dijon mustard

2 tablespoons (30 ml) red wine vinegar

2 bay leaves

1 teaspoon (5 ml) dried thyme

Salt and pepper

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

Dust the beef slices with flour. In a large ovenproof pan, heat the oil and half the butter.

Add the beef and brown a few slices at a time. Season with salt and pepper. Set aside. If necessary, clean the bottom of the pan to loosen the accumulated flour particles.

In the same pan, brown the onions in the remaining butter. Add the reserved meat and remaining ingredients. Season with salt and pepper. Bring to a boil.

Bake, uncovered, for about 1 hour and 45 minutes. Adjust the seasoning. Serve with mashed vegetables.

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