Beer-Braised Beef with Onion and Carrot Medley
A tender beef stew simmered in Belgian ale with caramelized onions and carrots, finished with a rich, velvety sauce. This belgian-inspired one pot ready in about 110 minutes pairs beef chuck, olive oil, large 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Beer-Braised Beef with Onion and Carrot Medley take to make?
Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Beer-Braised Beef with Onion and Carrot Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck from drying out.
Can I substitute ingredients in Beer-Braised Beef with Onion and Carrot Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beer-Braised Beef with Onion and Carrot Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Beer-Braised Beef with Onion and Carrot Medley?
Belgian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
