“Carbonnade” stew and French fries
INGREDIENTS FOR 4 PEOPLE
- 800 gm (1¾ lb.) of beef for stewing, in chunks
- 50 gm (¼ cup + 1 tbsp.) of butter
- Salt and pepper
- 2 large onions
- 1 sprig of thyme and 2 bay leaves
- 2 bottles of Chimay Grande Réserve
- 2 slices of honey spice cake
- 40 gm (¼ cup) of mustard
- 1 soupspoon of Liège syrup (see tips)
- fresh (not frozen) French fries
FOR THE APPLE SAUCE
- 4 large Jonagold apples
- 100 ml (1/3 cup) of Chimay Grande Réserve ale
- 1 stick of cinnamon bark
- fresh thyme
- Peel the onions and cut them in thin slices.
- Melt the butter in a stewpot and braise the chunks of stew meat to a golden-brown. Salt and pepper to taste. Add the sliced onions, thyme, and bay leaves, cover, and let simmer briefly.
- Dampen with the Chimay Grande Réserve.
- Spread the slices of honey spice cake with the mustard and place, mustard side down, in the stewpot. Cover and let simmer for an hour over low heat or in a preheated oven at 160°C/325°F.
- Remove from the burner or oven and end by adding the Liège syrup.
- For the apple sauce: Peel and core the apples and cut them into chunks of equal size. Put the chunks of apple in a pot and dampen with Chimay Blue Cap, add a stick of cinnamon and a branch of thyme, and cook, covered, over high heat. Then lower the heat and let cook another twenty minutes.
Serve the stew with apple sauce on the side. A portion of crispy, freshly-fried French fries will add just the right accent.