For the Flemish carbonades, pound the meat, salt, pepper, dip in flour and sear on both sides in hot THEA. Place overlapping in a shallow dish.
For the spice bouquet, bundle the spices into a bouquet with a spaghetti thread.
In the roast residue, brown sugar, add onion rings and roast until golden brown. Dust with remaining flour, pour in beer and soup, add bunches of spices, bring to the boil briefly and pour over the meat. Steam at 180 degrees for about 1½ hours until tender.
Serve the Flemish carbonades hot.