Cut the meat into slices, in a bowl mix the flour, salt and pepper. Mix the meat with flour so that it covers each piece.
Fry the meat in a pan with well-heated vegetable oil until golden brown, it is best to fry the meat in small portions.
Cut the onions in half rings and fry in a pan where the meat was cooked until soft. Return the meat to the onion, add thyme, bay leaf, chopped garlic, sugar and pour ale. Ale can be replaced with dark beer.
After simmering for 2 hours, simmer for 2 hours, 10 minutes before cooking, taste, add salt and spices, if necessary, and pour chopped parsley.
The Flemish meat is very juicy, aromatic and tasty. It is very simple to prepare such a dish, but it will take quite a while to make the meat really juicy. Thanks to the ale and long cooking, the beef just melts in the mouth, during the stewing the alcohol evaporates and is not felt at all. It will be delicious with mashed potatoes and sauerkraut or other vegetables cooked in a different way.