Carbonnade of beef and French-fried potatoes - Chimay

Carbonnade of beef and French-fried potatoes

SERVES 4

  • 800 g carbonnade of beef, cut into pieces
  • 50 g butter
  • salt and pepper
  • 2 large onions
  • sprig of thyme and 2 bay leaves
  • 2 bottles Chimay Blue Cap
  • 2 slices gingerbread
  • 40 g mustard
  • 1 tbsp Liège Syrup (see tip)
  • fresh French-fried potatoes

FOR THE STEWED APPLES

  • 4 large Jonagold apples
  • 1 dl Chimay Blue Cap
  • 1 cinnamon stick
  • fresh thyme

METHOD

  1. Clean the onions and cut into thin rounds.
  2. Melt the butter in a slow cooker and brown the pieces of beef. Season with salt and pepper. Add the onions, thyme and bay leaves, cover and simmer briefly.
  3. Moisten with the Chimay Blue Cap.
  4. Coat the slices of gingerbread with mustard and place them in the slow cooker with the mustard against the beef. Cover and leave to simmer for one hour on a gentle heat or in an oven preheated to 160°C.
  5. Remove from the oven and finish by adding the Liège Syrup.
  6. For the stewed apples: peel the apples, remove the pips and cut into equal-sized pieces. Place the pieces of apple in a saucepan and moisten with Chimay Blue Cap. Add a cinnamon stick and a sprig of thyme. Cover and cook over a high heat. Reduce the heat and cook for a further 20 minutes.

PRESENTATION

Serve the carbonnade with the stewed apples. A portion of crispy French-fried potatoes will provide the perfect side dish.