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Beef Carbonnade Recipe

Name: Atelier Florians Beef Carbonnade Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Belgian
Ingredients: 2 pounds Beef Chuck Roast; 2 cups Dark Belgian Beer; 2 medium Onions; 3 medium Carrots; 4 cloves Garlic; 1 cup Beef Broth; 2 tablespoons Brown Sugar; 2 tablespoons Dijon Mustard; 1 teaspoon Thyme; 2 whole Bay Leaves; 2 tablespoons Olive Oil; to taste Salt; to taste Black Pepper; 2 pounds Idaho Potatoes; 4 tablespoons Butter; 1 cup Milk; to taste Salt; to taste Black Pepper

Inspired by Atelier Florian

Time3h

Serves6

dark Belgian beer, stewed beef, carrots, Idaho mashed potatoes

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Ingredients

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Beef Carbonnade

2 pounds Beef Chuck Roast

2 cups Dark Belgian Beer

2 medium Onions

3 medium Carrots

4 cloves Garlic

1 cup Beef Broth

2 tablespoons Brown sugar

2 tablespoons Dijon mustard

1 teaspoon Thyme

2 whole Bay Leaves

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

Idaho Mashed Potatoes

2 pounds Idaho Potatoes

4 tablespoons Butter

1 cup Milk

to taste Celtic sea salt

to taste black pepper

Method

Beef Carbonnade

Prepare the Beef

Cut the beef chuck roast into large chunks, about 2 inches in size. Season generously with salt and pepper.

Brown the Beef

In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the beef chunks in batches and brown them on all sides, about 5-7 minutes per batch. Remove the browned beef and set aside.

Cook the Aromatics

In the same pot, add sliced onions and cook until soft, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.

Add Carrots

Add peeled and chopped carrots to the pot and cook for another 3-4 minutes.

Combine Ingredients

Return the browned beef to the pot. Pour in the dark Belgian beer and beef broth. Stir in brown sugar, Dijon mustard, thyme, and bay leaves. Bring to a simmer.

Stew the Carbonnade

Cover the pot and reduce heat to low. Let it simmer for 2-3 hours, stirring occasionally, until the beef is tender.

Idaho Mashed Potatoes

Prepare the Potatoes

Peel and chop the Idaho potatoes into even-sized chunks. Place them in a large pot and cover with cold water.

Boil the Potatoes

Bring the water to a boil over high heat. Add salt to the water and cook the potatoes for about 15-20 minutes, or until tender.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.