Carbonnade Flamande: Beer-Braised Beef Stew

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender beef braised in a rich, malty beer sauce with caramelized onions and Dijon, served with buttered egg noodles. This Belgian-inspired beef recipe, ready in about 170 minutes, brings together Beef chuck, Yellow onion, Garlic for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 450 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. 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
• 2 medium Yellow onion
• 3 cloves Garlic
• 1.5 cups Dark Belgian beer
• 1 cup Beef broth
• 1 tablespoon Dijon mustard
• 2 tablespoons Tomato paste
• 2 tablespoons All-purpose flour
• 2 tablespoons Olive oil
• 1 teaspoon Dried thyme
• 2 Bay leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

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Instructions

1. Step 1: Cut 1.5 lbs beef chuck into 1-inch cubes and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown beef in batches for 3-4 minutes per side, then set aside.
2. Step 2: Add 2 medium thinly sliced yellow onions to the pot and cook over medium heat for 10 minutes until deeply caramelized. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tablespoons tomato paste and cook for 1 minute. Sprinkle 2 tablespoons all-purpose flour over the onions, stirring to combine. Add 1.5 cups dark Belgian beer and 1 cup beef broth, scraping up browned bits. Stir in 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, and 2 bay leaves. Return beef to the pot, cover, and simmer on low heat for 2.5 hours until fork-tender.