Season the meat with salt & pepper to taste.
In a large PAN, heat 1 tbsp oil over medium heat.
Fry the bacon until browned.
Take the bacon out and set it aside.
Fry the meat over high heat until all sides are brown. Don’t prick the meat.
Take the meat out and set it aside.
Fry the onions until translucent.
Add the sugar. Mix well.
Let it cook until the onions start to caramelize.
Return the meat and bacon. Mix well.
Sprinkle with flour.
Add the beer, stock, vinegar, Carbonnade spices, and salt to taste.
Cover and let cook over low heat for about 2.5 hours until the meat is tender, stirring occasionally.
Turn off. Let rest for 15 minutes.
Serve carbonnade with your preferred sides.