Carbonade in Flemish

Clean the onion, slice it into thin half-rings, and fry it on low heat with two tablespoons of oil until it becomes soft.

Meanwhile, slice the meat into thin wide pieces. Remove the onion from the pan, let the oil drain, and set aside. Increase the heat to maximum, add 1 tablespoon of oil, and quickly fry the meat on both sides (cook in batches, placing the slices in a single layer).

Let the meat juice and fat drain, set the meat aside. Reduce the heat to low, fry the sugar while stirring, add flour, and fry for 1-2 minutes. Scraping the caramel residue from the bottom of the pan, pour in the beer and broth, bring to a boil, remove from heat, and add salt.

Preheat the oven to 170°C. In a covered ceramic pot, layer: bay leaf, meat, onion, meat, onion, sprinkling dried herbs between layers. Pour the reserved mixture of beer and broth to cover the meat completely, tightly close the lid. Cook in the oven for 1 hour, then for another 2 hours at 150°C. Season with pepper and serve with boiled potatoes.