Slow-Cooked Macedonian Bean and Meat Dish

Method

1. Soak beans overnight and drain.
2. In a large pot, heat oil and sauté onion, garlic, celery, and carrots until tender.
3. Add beef and brown on all sides.
4. Add soaked beans, water to cover, and thyme.
5. Bring to a boil, then simmer for 2-2.5 hours until meat and beans are tender.
6. Season with salt and pepper before serving.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.