Beef Carbonade with Caramelized Onions

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A rich, beer-infused beef stew with sweet caramelized onions and root vegetables, inspired by Brussels' historic brasseries. This Belgian-inspired beef recipe, ready in about 150 minutes, pairs bone-in beef chuck, onions, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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 kg bone-in beef chuck
• 4 large (400 g) onions
• 3 medium (250 g) carrots
• 3 stalks (80 g) celery stalks
• 500 ml Belgian pale ale
• 4 medium (300 g) potatoes
• 1 tbsp (5 g) thyme
• 2 bay leaves
• 1 tsp (5 g) salt
• 1 tsp (5 g) pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Add 4 diced onions (1/2-inch cubes) and sauté for 8 minutes until golden and tender.
2. Step 2: Add 3 chopped carrots and 3 sliced celery stalks. Cook for 5 minutes, stirring frequently.
3. Step 3: Season with 1 tsp salt, 1 tsp pepper, and 1 tbsp thyme. Add 1.5 kg beef chuck, breaking into 1-inch cubes, and cook for 5 minutes until browned.
4. Step 4: Pour in 500 ml Belgian pale ale, bring to a simmer, and add 2 bay leaves. Cook for 1.5 hours, skimming foam.
5. Step 5: Stir in 300 g peeled potatoes and 400 g caramelized onions (sautéed in 2 tbsp butter until sticky). Simmer for 30 minutes until tender.
6. Step 6: Season with additional pepper and serve with crusty bread.