Name: Carbonnade Flamande with Stoemp
Total time: 130 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 500g beef chuck, cut into cubes; 1 onion, chopped; 2 cloves garlic, minced; 200ml beer (preferably a dark ale); 200ml beef broth; 2 tablespoons tomato paste; Salt and pepper; 100g potatoes, peeled and cubed; 100g carrots, peeled and cubed; 100g cabbage, shredded; Butter for sautéing

A traditional Belgian dish of beef in beer sauce served with mashed potatoes and vegetables.

Method

In a large pot, heat some butter over medium heat.
Add the chopped onion and garlic, sauté until softened.
Add the beef cubes and brown them on all sides.
Stir in the tomato paste and cook for 2 minutes.
Pour in the beer and beef broth, bring to a simmer.
Cover and let simmer for 1.5 to 2 hours, until the beef is tender.
While the beef simmers, prepare the stoemp: boil the potatoes, carrots, and cabbage until tender.
Mash the vegetables with butter and a bit of the cooking liquid until smooth.
Serve the beef in the sauce with the stoemp on the side.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.