Sjömansbiff Beef and Potato Stew

Method

1. Brown beef in a pot, set aside.
2. Sauté onion, garlic, and potatoes in the same pot.
3. Add broth, thyme, and beef, bring to a simmer.
4. Thicken with flour, season, and cook until vegetables are tender.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.