↓ 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 the included egg noodles.
↓ Serve With 1 ↓
Egg Noodles
This dish comes with dried egg noodles. The texture of these 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 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ Serve With 3 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and 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 the included egg noodles.
↓ Serve With 1 ↓
Egg Noodles
This dish comes with dried egg noodles. The texture of these 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 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ Serve With 3 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and 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 the included egg noodles.
↓ Serve With 1 ↓
Egg Noodles
This dish comes with dried egg noodles. The texture of these 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 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ Serve With 3 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and 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.