Belgian Carbonade with Mushrooms

Method

1. Chop the onion, garlic, and carrot.
2. Brown the beef in a pot until well-seared.
3. Add the chopped onion, garlic, and carrot to the pot and cook until softened.
4. Add the mushrooms and cook until they release their moisture.
5. Pour in the beef broth and dark beer, and add the bouillon cube, thyme, and bay leaf.
6. Bring to a boil, then reduce heat and simmer for 2-3 hours until the meat is tender.
7. Season with salt and pepper.
8. Serve the stew with a side of crispy fries.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.