Slow-Cooked Dutch Stoofvlees

Method

1. Cut the beef into pieces and season with salt and pepper.
2. In a large pot, cook the beef in oil until browned on all sides.
3. Add chopped onion, garlic, and carrots, and sauté until softened.
4. Sprinkle flour over the mixture and stir well.
5. Pour in beef broth, Worcestershire sauce, and thyme, then bring to a simmer.
6. Cover and let cook on low heat for 2.5 to 3 hours until the meat is tender.
7. Add potatoes and cook for another 20-30 minutes until they are soft.
8. Season to taste and serve with a side of rice 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.