AI GeneratedCulinary Journeys · Belgian
Belgian Beef Carbonnade with Dark Ale Sauce
A comforting, hearty classic from Belgium
Immerse yourself in the rich, deep flavors of Belgium with this traditional Beef Carbonnade. Tender beef, slow-cooked in a savory dark ale sauce, makes for a truly satisfying meal. Pair it with creamy, buttery mashed potatoes to complete this heartwarming European dinner.
Prep
20 min
Cook
2 hr 30 min
Serves
4
Difficulty
Intermediate
Ingredients
Beef Carbonnade
- 2 pounds chuck beef, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp flour
- 2 cups dark ale
- 1 cup beef stock
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Buttery Mashed Potatoes
- 2 pounds potatoes, peeled and cubed
- 1/2 cup whole milk
- 4 tbsp butter
- Salt to taste
- Freshly ground black pepper to taste
Method
- 1
Brown the Beef
In a large Dutch oven, heat vegetable oil over medium-high heat. Season beef cubes with salt and pepper. Working in batches, brown the beef on all sides, about 5-7 minutes per batch. Remove from pot and set aside.
- 2
Sauté Onions and Garlic
Reduce heat to medium. Add onions to the pot and cook until golden and softened, about 10 minutes. Add garlic and cook for 1 more minute.
- 3
Build the Sauce
Sprinkle the flour over the onions and garlic, stirring until combined. Gradually pour in the dark ale, scraping up any browned bits from the pot. Add beef stock, brown sugar, apple cider vinegar, mustard, thyme, bay leaf, and stir well.
- 4
Simmer the Carbonnade
Return the beef to the pot. Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 2 hours or until the beef is tender, stirring occasionally.
- 5
Make the Mashed Potatoes
While the beef is cooking, boil potatoes in salted water until tender, about 15 minutes. Drain and return potatoes to the pot. Add milk and butter, mash until smooth and creamy. Season with salt and pepper.
- 6
Finish and Serve
Remove thyme and bay leaf from the carbonnade. Adjust seasoning with salt and pepper as needed. Serve the beef carbonnade hot alongside the buttery mashed potatoes.
Origin story
Beef Carbonnade, a quintessential Belgian dish, traditionally marries the bold flavors of beef and beer, nodding to Belgium's rich brewing heritage. This dish is often enjoyed as comfort food, bringing warmth and satisfaction during the cooler months.
