Cut the meat into small pieces. Sprinkle them with flour, salt and black pepper, shake off any excess.
Heat the olive oil in a pan on the stove and add the meat. Fry until golden, stirring periodically. Take the meat out onto paper towels.
Clean and finely chop the onions and garlic. Put them in the oil used to fry the meat and braise until softened. Add the flour and black pepper, stir and fry for about 1 min. Add half the butter, leave it to melt and pour in the wine.
Stir, the mixture will thicken, leave it for several min. for the alcohol to evaporate, season with salt, black pepper and add 1 bunch of thyme. Pour in the broth, add the rest of the butter and stir.
Return the meat to the sauce and cover with a lid. Bring to a boil and leave covered for about 20 min., stirring periodically. Cook until the sauce thickens.
Finally, remove from the stove, sprinkle with parsley and add a sliced small chili pepper if you like as the finishing touch.