Carbonnade Flamande (Beef in Beer Sauce)

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

Tender beef braised in a rich beer sauce with onions, mustard, and herbs, a hearty staple of Belgian cuisine. This Belgian-inspired beef recipe, ready in about 175 minutes, blends beef chuck, beer (Belgian ale), onions into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 2.5 lbs, cubed beef chuck
• 2 cups beer (Belgian ale)
• 3, sliced onions
• 2 tbsp brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp tomato paste
• 1 tbsp, chopped thyme
• 2 tbsp unsalted butter
• 2 tbsp flour
• 1 cup beef broth

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp butter in a large Dutch oven over medium-high heat. Add beef cubes and sear for 3-4 minutes per side until browned. Remove and set aside.
2. Step 2: Add onions to the pot and sauté for 5-7 minutes until caramelized. Stir in brown sugar, Dijon mustard, and tomato paste. Cook for 2 minutes, scraping up browned bits.
3. Step 3: Return beef to the pot. Pour in beer and beef broth, adding thyme. Bring to a simmer, cover, and braise for 2.5 hours until beef is tender.
4. Step 4: In a small pan, melt remaining 1 tbsp butter. Whisk in flour to make a roux. Gradually add 1/2 cup of the braising liquid, stirring until thickened. Stir roux into the pot and simmer 10 minutes. Serve with mashed potatoes or bread.