Belgian Carbonnade with Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A rich, slow-cooked beef stew with caramelized onions and beer, served over fluffy mashed potatoes. This belgian-inspired one pot ready in about 120 minutes pairs beef chuck roast, medium onions, Belgian beer (e.g., Westvleteren) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 roast
• 2 medium onions
• 12 oz Belgian beer (e.g., Westvleteren)
• 2 bay leaves
• 1 tbsp fresh thyme
• 1.2 lbs potatoes (Marolles variety)
• 2 tbsp butter
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Season beef with salt and pepper, then sear in a large oven-safe skillet over medium-high heat until browned on all sides, 5-7 minutes. Add 2 tbsp butter and 2 tbsp onions, sauté for 5 minutes until golden. Add 12 oz beer, 2 bay leaves, and 1 tbsp thyme; bring to a simmer. Transfer to oven and bake for 1.5 hours, or until tender.
2. Step 2: While beef cooks, peel and dice potatoes into 1/2-inch cubes. In a separate pot, cook potatoes in boiling water with 1 tsp salt until tender, 15-20 minutes. Drain and mash with 2 tbsp butter until smooth.
3. Step 3: Serve beef with sauce spooned over potatoes, garnish with extra thyme.