Quick Carbonade Flamande

Method

1. Heat olive oil in a large pot over medium heat
2. Add onions and garlic, sauté until softened
3. Add beef and brown on all sides
4. Stir in ketchup
5. Add beef broth, beer, paprika, thyme, salt, and pepper
6. Bring to a boil, then reduce heat and simmer for 1 hour
7. Add carrots and simmer for another 20 minutes
8. Serve with crusty bread or potatoes
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.