Brussels-Style Carbonade de Boeuf

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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 developed and reviewed.

A rich, beer-infused beef stew simmered with caramelized onions and local herbs, inspired by Brussels' rustic brasseries. This Belgian-inspired quick recipe, ready in about 180 minutes, pairs beef chuck roast, Belgian pale ale, yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "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.

Prep: 30 min Cook: 150 min Serves 6 Belgian cuisine 320 cal/serving

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Ingredients

1.5 kg beef chuck roast
500 ml Belgian pale ale
4 medium yellow onions
6 garlic cloves
2 bay leaves
1 tbsp fresh thyme
1 tsp salt
1 tsp black pepper
2 tbsp olive oil

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Instructions

Step 1: Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Add 4 diced onions and sauté for 8-10 minutes until golden and tender. Add 6 minced garlic cloves and cook for 1 minute until fragrant.
Step 2: Season beef roast with salt, pepper, and thyme. Add to the pot and cook for 5 minutes per side until browned. Pour in 500 ml Belgian pale ale, scraping up browned bits. Add bay leaves and 1 tsp black pepper.
Step 3: Reduce heat to low, cover, and simmer for 2.5 hours, or until beef is tender. Stir occasionally and adjust seasoning. Serve with crusty bread or mashed potatoes.