Carbonade Flamande with Belgian Ale
A rich Flemish beef stew simmered in dark beer, onions, and mustard, served with creamy mashed potatoes. This belgian-inspired one pot ready in about 180 minutes pairs beef chuck, large yellow onions, Belgian dark ale 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
- 3 large yellow onions
- 2 cups Belgian dark ale
- 3 tbsp Dijon mustard
- 4 cloves garlic
- 1 tbsp thyme
- 3 tbsp butter
- 2 tbsp all-purpose flour
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp butter in a Dutch oven over medium-high heat. Add 1.5 lbs beef chuck, cut into 2-inch cubes, and sear for 3-4 minutes until browned on all sides. Remove and set aside.
- Step 2: Add 3 large yellow onions, sliced, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until onions are translucent. Stir in 3 tbsp Dijon mustard and 1 tbsp thyme, cooking for 2 minutes until fragrant.
- Step 3: Return the beef to the pot. Pour in 2 cups Belgian dark ale, ensuring the liquid covers the meat. Bring to a simmer, then reduce heat to low. Cover and cook for 2.5 hours, stirring occasionally.
- Step 4: In a separate pot, melt 2 tbsp butter. Whisk in 2 tbsp all-purpose flour to make a roux. Gradually add 1 cup beef broth from the stew, stirring until thickened. Season with salt and pepper.
- Step 5: Serve the carbonade over mashed potatoes, spooning the sauce over the top.
Frequently asked questions
How long does Carbonade Flamande with Belgian Ale 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 Carbonade Flamande with Belgian Ale?
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 Carbonade Flamande with Belgian Ale?
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 Carbonade Flamande with Belgian Ale 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 Carbonade Flamande with Belgian Ale?
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.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 150-minute recipe. Would bump up the spice level though.
