Traditional Belgian Vlaamse Stoverij

Method

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and garlic, sauté until softened.
3. Add beef chunks and brown on all sides.
4. Pour in the beer, add thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 2 hours.
6. Serve hot with crusty bread.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.