Traditional Belgian Stoofvlees with Beer and Spices

Method

1. Dice the beef and brown it in a pot over medium heat.
2. Add chopped onion, garlic, carrot, and celery to the pot, sauté until softened.
3. Pour in the kriek beer, add bay leaf, cloves, and a pinch of salt.
4. Simmer on low heat for 2-3 hours until the meat is tender.
5. Serve with a slice of crusty bread and a dollop of mustard.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.