Potato Leek Waffle With Braised Beef

The Epcot Food and Wine Festival still has a few more weeks left, and today I’m sharing one of my favorite dishes from this year.  I included the potato leek waffle with braised beef in my Top 5 of the new selections.  So I was stoked to find the recipe in this year’s cookbook.  Usually, new dishes are not featured until next year’s cookbook.  I’m glad the Powers That Be sorted it out so that the current dishes are in the cookbook for the same year.  The potato leek waffle is from Belgium, the same booth that also has a killer dessert waffle with a berry compote.

Because I love the cookbooks so much, I’m giving one away!  One person will receive this year’s cookbook, a pot holder, and an oven mitt.  This giveaway is open to U.S. residents 18 and older, and ends at 9:00 p.m. Eastern time on Monday, November 4th.  Scroll down to the widget below the recipe to enter!

adapted from The Epcot International Food And Wine Festival Cookbook, 2013

Potato Leek Waffle With Braised Beef, and a Giveaway

Yield: 4 servings

Potato Leek Waffle With Braised Beef, and a Giveaway


1½ lbs beef stew meat
½ tsp coarse salt
⅛ tsp black pepper
2 Tbs olive oil
½ c diced white onion
¼ c diced carrots
2 celery ribs, diced
3 Tbs tomato paste
1½ Tbs flour
½ c dry red wine
1 ½ c low sodium beef broth
2 tsp chopped fresh rosemary, plus a little more for garnish
1 Tbs chopped fresh thyme
1 large russet potato
½ Tbs vegetable oil
1 large leek, white and light green parts sliced and rinsed
Salt and pepper to taste
½ c whole milk
2 Tbs sour cream
2 large eggs
¼ c shredded Gouda cheese
¼ c flour
2 ½ tsp baking powder


  1. For the beef: Preheat oven to 325°F. Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef on all sides, about 10 minutes. Work in batches if the pot is not big enough to fit all the meat in one layer. Transfer browned meat to a plate, and cover loosely with foil.
  2. Add onions to the pot and cook until beginning to brown. Add carrots and celery and cook until vegetables have softened, about 5 minutes. Stir in the flour and cook another 2 minutes.
  3. Slowly whisk in the wine and beef broth to prevent lumps. Reduce heat to a simmer, and return the beef to the pot. Cover with lid, place in the oven, and cook until the beef is tender, about 2 hours.
  4. Add rosemary and thyme, cover, and continue to cook another 30 minutes. Remove pot from oven. If sauce looks too thick, add a bit more beef broth to thin it out. Keep pot covered so beef stays warm.
  5. For the waffles: While the beef cooks, wash the potato and pierce with a fork. Microwave until soft, about 7-10 minutes, turning once halfway through. Scoop cooked flesh out of the potato into a medium bowl and mash. Set aside.
  6. Heat vegetable oil in a small saute pan over medium heat. Add leeks and cook until softened but not browned, about 5 minutes. Season with salt and pepper. Remove pan from heat.
  7. Add leeks, milk, and sour cream to the potato; whisk together. Whisk in the eggs and Gouda cheese. Whisk in the flour and baking powder. Batter should be thicker than pancake batter.
  8. Heat a waffle iron and coat with non-stick spray. Pour batter into the waffle iron and cook until lightly browned. Remove waffles to a serving plate. Top each waffle with some beef and gravy. Garnish with rosemary leaves.

Disclosure: I was not compensated for this post.  Disney is not a sponsor of the giveaway. 
a Rafflecopter giveaway

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Sweet Comments:

  1. Kerrey Reyes says:

    I’d choose a savory waffle. I love to try unexpected combinations.

  2. Sweet for Belgian waffles all the way!!! I tried this at F&W too and though it was delicious but yours looks even better!

  3. Rachel T. says:

    I choose sweet waffles … sweet are my weakness

  4. I’d probably go with sweet most of the time, but on that one rare occasion I love savory waffles.

  5. Sweet! I have such a crazy sweet tooth :-)

  6. Savory for sure. Love savory waffles.

  7. Sweet :) especially with fresh seasonal fruit and whipped cream

  8. Sweet, please!

  9. Debra Le says:

    Savory for me especially at breakfast time!

  10. Meredith says:

    I would definitely choose the savory….I had the potato leek waffle last week and it was easily my favorite dish of F&W. Thanks for the recipe!

  11. Lindsey says:

    The beef looks good but I’m a sucker for sweet.

  12. Sweet, of course!

  13. Jess Louie says:

    I loves sweet waffles!

  14. Kate M says:

    I haven’t ever had a savory Belgian waffle! I think I would like to try one :)

  15. I’m a huge fan of savory waffles!

  16. Savory waffles!

  17. Sweet, always sweet!

  18. This recipe looks so good and tasted good at Food & Wine! I’m excited I can make this at home now!!!

  19. Christy says:

    OMG!! Made tonight-! Best ever!!!!!!


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