Classic Dutch Stoofvlees

Method

1. Cut the beef into cubes and season with salt and pepper.
2. In a large pot, brown the beef cubes with a bit of oil until golden.
3. Add chopped onion, garlic, and carrots, and cook until softened.
4. Sprinkle flour over the mixture and stir to coat the beef.
5. Add beef broth, tomato paste, and bay leaf, then bring to a boil.
6. Reduce heat, cover, and simmer for 1.5 to 2 hours until the beef is tender.
7. Add potatoes and cook for another 20-30 minutes until they are done.
8. Adjust seasoning and serve with boiled potatoes or crusty bread.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.