Lunch / Dinner
Belgian Beef Stew with Dijon Mashed Potatoes
Beef Carbonnade [kar-boh-NAHD], or Belgian Beef Stew, is full of beer, onion, bacon, and brown sugar — yes, please! This typically time-consuming stew achieves tender beef and great flavor in only 30 minutes. The key to developing rich flavor is searing the meat, which leaves savory bits of caramelized meat in the pan called fond. To get maximum flavor, we deglaze the pan with a dark Belgian ale so the fond dissolves into the stew. And, the Dijon Mashed Potatoes cut the stew’s richness and sweetness perfectly.
FOR THE DIJON MASHED POTATOES
Beef Tenderloin Alternatives
Feel free to use New York strip, rib-eye, or petite shoulder tender steak in place of the tenderloin.
Cook bacon in a pot until crisp; transfer to a paper-towel-lined plate and drain all but 2 Tbsp. drippings from pot.
Sear beef in drippings in same pot over high heat until browned, 2 minutes; transfer to a bowl. Reduce heat to medium. Add onions, carrots, and haricots verts to pot; cook until onions soften, 5–6 minutes.
Deglaze pot with ale, scraping up any brown bits, then bring to a simmer. Shake together ¾ cup broth, flour, and Dijon in a jar with a tight-fitting lid until dissolved. Slowly pour broth mixture, remaining 1 cup broth, and brown sugar into pot, whisking constantly until thickened, 5 minutes, then simmer 2–3 minutes more.
Stir in beef, bacon, thyme, and vinegar; season stew with salt and pepper.
For the Dijon Mashed Potatoes
Heat milk, butter, and Dijon in a saucepan over medium, whisking to combine until heated though, about 3 minutes. Mash milk mixture into potatoes to desired consistency; season with salt and pepper.
Per serving (Stew Only)
% Daily Value*
Total Fat 9g 13%
Cholesterol 73mg 24%
Sodium 359mg 14%
Carbs 31g 10%
*Percent Daily Values are based on a 2,000 calorie diet.