Heat a large skillet or Dutch oven over medium heat. 1 tablespoon oil and 1 teaspoon minced garlic Cook for 1 minute, or until the mixture is fragrant.

Sauté the sliced onions for about 5 minutes, or until soft and slightly browned. Place on a plate and set aside.

To remove excess moisture, pat dry the eye of round steaks with paper towels.

Season the steak with salt, pepper, and dried thyme. Then lightly dust with flour.

Increase the heat to medium-high and add another 1 tablespoon of oil to the pan. When the pan is hot, add the steaks and sear for 1-2 minutes per side, or until nicely browned.

Pour in the balsamic vinegar, beef broth, and sautéed onion.

Combine the honey, onion powder, paprika, and ginger powder in a mixing bowl.

Cook for about 2-3 minutes, or until it reaches a boil. Reduce the heat to low and cover tightly with a lid.

Simmer for 2-2.5 hours, or until the meat is tender with a fork. Make sure to check and replenish the liquid on a regular basis. (To replenish, add enough water to come halfway up the meat, turn up the heat, and bring to a boil, then reduce to a low heat and continue to simmer.)

Serve immediately with the sauce drizzled on top. (To make a thicker gravy, remove the meat and vegetables with a slotted spoon and whisk together 1/2 tablespoon cornstarch and 1 tablespoon water. Increase the heat to medium-high, add the mixture to the sauce, and bring to a boil. Reduce the heat and simmer for a few minutes until thick.)