Carbonnade of beef and French-fried potatoes
- 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
- Clean the onions and cut into thin rounds.
- 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.
- Moisten with the Chimay Blue Cap.
- 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.
- Remove from the oven and finish by adding the Liège Syrup.
- 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.
Serve the carbonnade with the stewed apples. A portion of crispy French-fried potatoes will provide the perfect side dish.