Belgian · Belgium
Carbonade Flamande with a Creamy Twist
A variation of the traditional Belgian dish with a creamy sauce and additional vegetables.
100 minutes4 servings
Ingredients
Method
- Brown the beef in a skillet.
- Sauté onions, garlic, and carrots.
- Add beer, thyme, and bay leaf, and simmer.
- Add potatoes, mushrooms, and heavy cream.
- Thicken the sauce with flour and butter.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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