Cut the ribeye steak into bite-sized cubes and season with salt and pepper. Toss with a light coating of flour. Heat a large pot over medium-high heat, add a splash of oil, and sear the steak for 3-4 minutes until browned. Remove and set aside.

In the same pot, add sliced onions and mushrooms. Sauté over medium heat for about 5-7 minutes until onions are translucent and mushrooms soften.

Stir in minced garlic along with dried thyme and parsley. Cook for an additional minute, stirring continuously to prevent garlic from burning.

Pour ale into the pot, scraping the bottom to dissolve any brown bits while bringing it to a gentle simmer. Simmer for 2-3 minutes.

Return the seared steak to the pot and add enough beef stock to cover. Bring to a simmer over medium heat, then reduce to low and cook for 30-45 minutes.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley alongside crusty bread.