Belgian Ale-Braised Beef with Caramelized Onions

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef slow-braised in a rich Belgian-style ale with sweet caramelized onions and fresh thyme, perfect for cozy evenings. This American beef recipe, ready in about 200 minutes, pairs beef chuck roast, Belgian-style ale, and yellow onions for a weeknight-friendly dinner. Each serving lands at about 480 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 "Build a week of meals around this recipe" 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.

Prep: 20 min Cook: 180 min Serves 6 American cuisine 480 cal/serving

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Ingredients

2 pounds beef chuck roast
12 ounces Belgian-style ale
2 large yellow onions
4 garlic cloves
4 fresh thyme sprigs
2 cups beef broth
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Thinly slice 2 large yellow onions and mince 4 garlic cloves. Heat 3 tablespoons olive oil in a large Dutch oven over medium heat. Add the onions and cook for 15 minutes, stirring frequently, until deeply golden and caramelized.
Step 2: Season 2 pounds beef chuck roast with 1 teaspoon salt and 1/2 teaspoon black pepper. In a separate skillet over medium-high heat, sear the beef on all sides for 4-5 minutes until browned, then transfer to the Dutch oven with onions.
Step 3: Add 12 ounces Belgian-style ale, 2 cups beef broth, 4 sprigs fresh thyme, and 2 tablespoons butter to the Dutch oven. Bring to a simmer, cover, and reduce heat to low. Braise for 2.5 to 3 hours until the beef is fork-tender and the sauce thickens.