Traditional Carbonade Flamande with Onions and Broccoli

Method

1. 1. Cut the beef into cubes and season with salt and pepper.
2. 2. In a large pot, cook the bacon until crispy, then add the beef and brown on all sides.
3. 3. Add onions, garlic, and cook until softened.
4. 4. Pour in the red wine and beef broth, bring to a boil, then reduce heat and simmer for 2 hours.
5. 5. Add mushrooms, carrots, celery, and broccoli, and cook for another 30 minutes.
6. 6. Serve with a side of 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.