Belgian Beef

Beef Carbonnade with Rosemary Roasted Potatoes and Asparagus

Name: Beef Carbonnade with Rosemary Roasted Potatoes and Asparagus
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 4
Cuisine: Belgian
Ingredients: 2 pound beef chuck; 2 tablespoon butter; 1.5 pound Yukon Gold potato; 1 pound asparagus; 2 whole yellow onion; 2 clove garlic; 12 ounce Belgian beer; 2 cup beef broth; 2 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon all-purpose flour; 1 tablespoon Dijon mustard; 2 tablespoon fresh rosemary; 1 teaspoon dried thyme; 1 whole bay leaf; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Andre Gouws

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Ready to cook a comforting Belgian Beef Carbonnade with rosemary roasted potatoes and asparagus? First, prep your beef by coating it in seasoned flour. Then, sear it until beautifully browned. Sauté onions and garlic for a sweet base before deglazing with dark Belgian beer and beef broth. Braise the beef low and slow for 2.5-3 hours until melt-in-your-mouth tender. Roast rosemary potatoes and balsamic asparagus for a vibrant side. Preheat the oven to 400°F (200°C). Total cook time is approximately 3.5 hours. Enjoy!

Meat, Eggs, & Dairy

2 pounds beef chuck
2 tablespoons butter

Fresh Produce & Herbs

1 1/2 pounds Yukon Gold potato
1 pound asparagus
2 whole yellow onion

Seasonings & Spices

2 cloves garlic
2 tablespoons fresh rosemary
1 teaspoon dried thyme
1 whole bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper

Pantry Items

12 ounces Belgian beer
2 cups beef broth
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon all-purpose flour
1 tablespoon Dijon mustard

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