Brussels Tavern Carbonnade with Dark Belgian Stout
A slow-cooked beef stew with rich stout reduction, evoking the cozy atmosphere of historic Brussels bars. This belgian-inspired one pot ready in about 170 minutes pairs beef chuck, Belgian dark stout, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.
Ingredients
- 1.5 lbs, cubed beef chuck
- 1 cup Belgian dark stout
- 1, chopped onion
- 1, diced carrot
- 1 tsp, dried thyme
- 2 tbsp tomato paste
- 1 cup beef broth
- 4 oz, sliced mushrooms
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season beef cubes generously with salt and pepper. Heat 1 tbsp oil in a heavy pot over medium-high heat until shimmering, then sear beef in batches for 3-4 minutes per side until deeply browned. Transfer to a plate.
- Step 2: Add chopped onion and carrot to the pot, cooking for 5 minutes until softened and golden. Stir in tomato paste and cook for 1 minute until darkened.
- Step 3: Return beef to the pot, add stout, beef broth, dried thyme, and mushrooms. Bring to a gentle simmer, then cover and reduce heat to low.
- Step 4: Simmer uncovered for 2.5 hours, stirring occasionally, until beef is fork-tender and sauce has thickened to coat the back of a spoon.
Frequently asked questions
How long does Brussels Tavern Carbonnade with Dark Belgian Stout take to make?
Total time is about 170 minutes (20 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 Brussels Tavern Carbonnade with Dark Belgian Stout?
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 Brussels Tavern Carbonnade with Dark Belgian Stout?
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 Brussels Tavern Carbonnade with Dark Belgian Stout for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Brussels Tavern Carbonnade with Dark Belgian Stout?
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
- ★★★★☆
Very good for a 150-minute recipe. Would bump up the spice level though.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
