Brown the beef: Heat the vegetable oil in a large, thick-bottomed pot over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot, and brown evenly on all sides. Remove the meat from the pot and set aside.

Cook the lardons: In the same pot, cook the lardons over medium heat until lightly browned and crispy. Remove the lardons from the pot and set aside with the meat.

Sauté the onions: Add the minced onions to the pot and sauté over medium heat for about 5 minutes, until translucent and softened.

Add the garlic: Incorporate the minced garlic and cook for 1 minute, until fragrant.

Combine ingredients: Return the beef and lardons to the pot. Gently mix to coat the meat and lardons with the cooking juices.

Add liquids and seasonings: Add the liquids and seasonings to the pot. Mix well.

Simmer: Cover the pot and simmer over low heat (approximately 80-90°C) for 2h30 to 3h, or until the beef is perfectly tender and easily shreds with a fork. Stir occasionally.

Serve: Serve the Flemish stew hot, accompanied by steamed potatoes, fresh pasta, or country bread. Enjoy!