Belgian Carbonade Flamande

Method

1. Heat oil in a large pot over medium heat.
2. Add onions and garlic, sauté until golden.
3. Add beef and brown on all sides.
4. Pour in beer, add thyme, bay leaf, salt, and pepper.
5. Bring to a simmer, cover, and cook for 2-3 hours.
6. Adjust seasoning and serve with crusty bread.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.