Authentic Carbonnade Flamande with Belgian Blonde Ale

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A rich, slow-simmered beef stew with caramelized onions and Belgian beer, embodying the heart of Brussels' traditional brasserie cuisine. This Belgian-inspired one-pot recipe, ready in about 175 minutes, pairs beef chuck, yellow onions, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck
• 2 large yellow onions
• 3 tbsp olive oil
• 1 cup Belgian blonde ale
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat beef chuck cubes dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then sear beef in batches for 3-4 minutes per side until deeply browned; transfer to a plate.
2. Step 2: Add remaining 1 tbsp olive oil to the pot, then add thinly sliced onions and cook over medium heat for 15-20 minutes, stirring occasionally, until golden brown and caramelized.
3. Step 3: Stir in tomato paste and brown sugar, cooking for 1 minute until darkened, then add seared beef, Belgian blonde ale, thyme, bay leaf, and beef broth; scrape up browned bits from the pot.
4. Step 4: Bring to a simmer, cover, and reduce heat to low. Simmer gently for 2.5 hours until beef is fork-tender.
5. Step 5: Remove thyme and bay leaf, then stir in flour mixed with 2 tbsp cold water to thicken sauce. Cook for 2 minutes until sauce coats the back of a spoon, then adjust seasoning with salt and pepper.