Dutch Beef and Onion Stamppot

Method

1. Dice the beef into 2cm cubes and season with salt and pepper.
2. In a large pot, melt the butter over medium heat. Add the diced beef and cook until browned on all sides.
3. Add the chopped onions and garlic, sauté until softened.
4. Pour in the beef broth, bring to a boil, then reduce heat and simmer for 1.5 hours until tender.
5. Meanwhile, peel and dice the potatoes. Boil until tender, then mash with butter and salt.
6. Serve the beef and onions over the mashed potatoes, accompanied by the gravy.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.