Brasserie-Style Carbonnade Flamande

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich, slow-simmered beef stew infused with dark Belgian beer and caramelized onions, served with buttered egg noodles to soak up the savory gravy. This belgian-inspired beef ready in about 180 minutes pairs beef chuck roast, medium yellow onion, Belgian dark beer for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

★ 3.2 (13 ratings) Prep: 30 min Cook: 150 min Serves 4 Belgian cuisine 580 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Cut beef chuck into 1-inch cubes and pat dry with paper towels. Season generously with salt and pepper.
  2. Step 2: Melt 1 tbsp butter in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides, about 3-4 minutes per batch, then set aside.
  3. Step 3: Peel and finely dice 2 medium yellow onions. Melt remaining 1 tbsp butter in the same pot, add onions, and cook over medium-low heat for 15 minutes until golden and caramelized, stirring occasionally.
  4. Step 4: Stir in 3 tbsp tomato paste and cook for 1 minute until darkened and fragrant.
  5. Step 5: Return beef to the pot, add 1 cup Belgian dark beer and 1.5 cups beef stock, scraping up any browned bits from the bottom. Add 3 diced carrots, 4 thyme sprigs, and 2 bay leaves.
  6. Step 6: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 2.5 hours until beef is fork-tender, skimming excess fat occasionally.
  7. Step 7: Remove thyme and bay leaves. For a thicker sauce, mix 2 tbsp flour with 2 tbsp cold water, then stir into the stew. Simmer uncovered for 10 minutes until sauce coats the back of a spoon.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Brasserie-Style Carbonnade Flamande take to make?

Total time is about 180 minutes (30 min prep + 150 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 Brasserie-Style Carbonnade Flamande?

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 roast from drying out.

Can I substitute ingredients in Brasserie-Style Carbonnade Flamande?

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 Brasserie-Style Carbonnade Flamande 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 Brasserie-Style Carbonnade Flamande?

Belgian beef 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

Related recipes