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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
