Beer-Braised Beef with Onion and Carrot Medley

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A tender beef stew simmered in Belgian ale with caramelized onions and carrots, finished with a rich, velvety sauce. This Belgian-inspired one-pot recipe, ready in about 110 minutes, pairs beef chuck, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 tbsp olive oil
• 1 large yellow onion
• 3 cloves garlic
• 2 cups carrots
• 1 cup Belgian ale
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp cornstarch
• 2 tbsp water
• to taste salt
• to taste 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 the beef chuck cubes dry with paper towels and season with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then add half the beef cubes in a single layer and sear for 3-4 minutes per side until browned, transferring to a plate.
2. Step 2: Add the remaining 1 tbsp olive oil to the Dutch oven, then add the finely chopped yellow onion and cook for 5 minutes until softened and golden, stirring occasionally. Add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Return the seared beef cubes to the Dutch oven, then add the sliced carrots, Belgian ale, beef broth, tomato paste, dried thyme, and bay leaf. Bring to a simmer, cover, and reduce heat to low. Simmer gently for 1 hour and 15 minutes, or until beef is tender.
4. Step 4: Remove the bay leaf and skim off excess fat. Stir in the cornstarch mixed with 2 tbsp water, then cook for 2-3 minutes until the sauce thickens to a gravy consistency. Season with additional salt and pepper to taste.