Traditional Carbonade Flamande with Potatoes

Method

1. Brown the beef in a skillet.
2. Sauté onions, garlic, and carrots.
3. Add beer, thyme, and bay leaf, and simmer.
4. Add potatoes and cook until tender.
5. Thicken the sauce with flour and butter.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.