Traditional Carbonade Flamande

Method

1. Heat olive oil in a large pot over medium heat
2. Add onions and garlic, sauté until softened
3. Add beef and brown on all sides
4. Stir in tomato paste
5. Add beef broth, beer, thyme, rosemary, bay leaf, salt, and pepper
6. Bring to a boil, then reduce heat and simmer for 1.5 hours
7. Add mushrooms and simmer for another 30 minutes
8. Serve with crusty bread or potatoes
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.