Traditional Belgian Carbonade Flamande

Method

1. Heat olive oil in a large pot over medium heat.
2. Add onions and garlic, sauté until caramelized.
3. Add beef and sear on all sides.
4. Pour in beer, add thyme, bay leaf, salt, and pepper.
5. Bring to a simmer, cover, and cook for 2.5 hours.
6. Check for seasoning and adjust as needed.
7. Serve with crusty bread or mashed potatoes.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.