Beer Champvallon
- Preparation 1 h
- Cooking 1 h 50 min
- Servings 4 to 6
- Freezing Absolutely
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🍂 Beer Champvallon: The Comfort of Early Fall
When the evenings start to cool down and the trees burst into fiery colors, nothing beats a hearty Beer Champvallon with Maudite to warm you up. This fall classic brings together everything we crave: tender meat (venison and lamb), sweet caramelized onions, a bold amber beer broth, and a generous layer of golden, crispy potatoes. 🤤🔥
It’s the kind of seasonal comfort food that fills the house with mouthwatering aromas and gathers everyone around the table after a brisk walk in the fresh air or a day spent enjoying autumn colors. The Maudite beer from Unibroue adds a caramelized, slightly spicy depth that turns this gratin into the perfect chalet-style dinner. 🍺🍂
No need to be a chef to impress: with a handful of good ingredients and a bit of patience, you’ll pull out of the oven a rustic, soul-warming flavor bomb. In short, this is the ultimate fall recipe to kick off the season and fight over the last bites at the table. 💥
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✅ Make ahead for deeper flavor
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Cook the meat and caramelize the onions the day before, then assemble and bake the next day. The flavors will have more time to blend.
✅ Storage
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Keep leftovers in an airtight container in the fridge for up to 3 days.
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Freezing is not recommended, as the potatoes will lose their texture.
✅ Meat variations
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No venison? Replace with beef chuck or pork shoulder.
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For a simpler version, use only lamb — it still packs plenty of flavor.
✅ Crispier potatoes
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Brush the top potato layer with a drizzle of olive oil before broiling for a golden, crunchy finish.
✅ Perfect pairings
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A bold red wine like Zuccardi Serie A Malbec or a spicy Syrah matches beautifully with the richness of the dish.
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Beer lovers: serve it with a chilled glass of Unibroue Maudite to echo the flavors in the sauce.
✅ Serving suggestions
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Pair with a crisp green salad with tangy vinaigrette to cut the richness.
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Rustic bread on the side is perfect to soak up all that sauce.
Beer Champvallon
- 6 tbsp olive oil (approx.)
- 2 red onions, thinly sliced
- 3 cloves garlic, finely chopped
- 1 lb (450 g) venison shoulder, cubed
- 1 lb (450 g) lamb shoulder, cubed
- ½ tsp ground cumin
- 1 ½ cups (375 ml) Maudite beer from Unibroue (or another strong amber beer)
- Butter (to grease the dish) + 2 tbsp cut into cubes
- 3 large Russet potatoes, peeled and sliced ¼ inch (4 mm) thick
- 1 tbsp fresh rosemary, finely chopped
- 1 to 2 cups (250–500 ml) beef broth
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Preparation
- Preheat the oven to 400°F (200°C).
- In a large skillet over medium-low heat, pour about 5 tbsp of olive oil and add the onions. Season with salt and pepper, then let them slowly caramelize for 10 to 12 minutes, stirring frequently (they should soften but not brown — lower the heat if needed). Remove from the heat and set aside.
- Meanwhile, in a large skillet over high heat, add 1 tbsp of olive oil and sear the venison and lamb cubes in small batches for 2 to 3 minutes on each side until nicely browned. Season with salt and pepper. Transfer the meat to a bowl, add the cumin, and toss well. Set aside.
- Return the empty skillet to the heat, deglaze with the beer, and scrape up all the browned bits from the bottom to capture the flavor. Remove from the heat and set aside.
- Butter a large 9-inch (23 cm) round baking dish and arrange half of the potato slices in an overlapping pattern to cover the bottom. Spread half the meat over the potatoes and add half of the caramelized onions. Layer the remaining meat, garlic, rosemary, and onions, then pour in the beer. Cover with the remaining potatoes (again in an overlapping pattern), pressing down to compact everything.
- Pour in enough beef broth so the liquid just reaches the top layer of potatoes. Season generously with salt and pepper. Scatter the butter cubes over the surface, cover the dish, and place it on a baking sheet.
- Bake for 1 hour. Remove the cover and continue baking for another 30 minutes to brown the potatoes nicely. Let rest for 10 minutes before serving.
Yes! You can sear the meat and caramelize the onions the day before, then assemble and bake the next day. The flavors will be even richer.
You can replace venison with beef chuck or pork shoulder. A version with only lamb also works great and still delivers deep, rustic flavor.
Pair it with a crisp green salad and rustic bread to balance the richness. For drinks, go with a bold red wine like Malbec or a chilled glass of Unibroue Maudite.
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