↓ PDP Description ↓
Inspired by the Belgian classic Carbonnade à la Flamande, we braise Happy Valley pasture-raised beef for five hours in a mixture of Belgian ale, grainy mustard, caramelized onions, and a full bouquet of aromatics. Chunks of winter vegetables like parsnips, leeks, and Swiss chard round things out. Serve over egg noodles (included).
↓ Serve With 1 ↓
Egg Noodles
This dish comes with dried egg noodles. The texture of these noodles is perfect for soaking up this stew's rich broth. When cooking pasta, salt your water well, and be careful not to overcook! Divide noodles among bowls, and ladle stew on top.
↓ Serve With 2 ↓
Squeeze Citrus
Let us be real, some flavors get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lemon for this one, but lime works too. Ladle your soup into wide bowls and set the table with some citrus wedges for DIY brightness.
↓ Serve With 3 ↓
Fresh Herbs
Fresh herbs are a simple way to take any dish to the next level. For this dish, we love to add parsley for fresh flavor. Wash, dry well, and discard the hard stems of the parsley before giving a rough chop. Sprinkle on top before serving.
↓ PDP Description ↓
Inspired by the Belgian classic Carbonnade à la Flamande, we braise Happy Valley pasture-raised beef for five hours in a mixture of Belgian ale, grainy mustard, caramelized onions, and a full bouquet of aromatics. Chunks of winter vegetables like parsnips, leeks, and Swiss chard round things out. Serve over egg noodles (included).
↓ Serve With 1 ↓
Egg Noodles
This dish comes with dried egg noodles. The texture of these noodles is perfect for soaking up this stew's rich broth. When cooking pasta, salt your water well, and be careful not to overcook! Divide noodles among bowls, and ladle stew on top.
↓ Serve With 2 ↓
Squeeze Citrus
Let us be real, some flavors get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lemon for this one, but lime works too. Ladle your soup into wide bowls and set the table with some citrus wedges for DIY brightness.
↓ Serve With 3 ↓
Fresh Herbs
Fresh herbs are a simple way to take any dish to the next level. For this dish, we love to add parsley for fresh flavor. Wash, dry well, and discard the hard stems of the parsley before giving a rough chop. Sprinkle on top before serving.
↓ PDP Description ↓
Inspired by the Belgian classic Carbonnade à la Flamande, we braise Happy Valley pasture-raised beef for five hours in a mixture of Belgian ale, grainy mustard, caramelized onions, and a full bouquet of aromatics. Chunks of winter vegetables like parsnips, leeks, and Swiss chard round things out. Serve over egg noodles (included).
↓ Serve With 1 ↓
Egg Noodles
This dish comes with dried egg noodles. The texture of these noodles is perfect for soaking up this stew's rich broth. When cooking pasta, salt your water well, and be careful not to overcook! Divide noodles among bowls, and ladle stew on top.
↓ Serve With 2 ↓
Squeeze Citrus
Let us be real, some flavors get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lemon for this one, but lime works too. Ladle your soup into wide bowls and set the table with some citrus wedges for DIY brightness.
↓ Serve With 3 ↓
Fresh Herbs
Fresh herbs are a simple way to take any dish to the next level. For this dish, we love to add parsley for fresh flavor. Wash, dry well, and discard the hard stems of the parsley before giving a rough chop. Sprinkle on top before serving.
Our Philosophy
FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.