Carbonnade Flamande: Beer-Infused Beef & Onion Stew

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

A beloved Belgian stew where tender beef simmers in a rich beer-and-onion sauce, served with buttered egg noodles—a taste of Marolles' rustic charm. This Belgian-inspired slow-cooker recipe, ready in about 110 minutes, pairs beef chuck roast, Belgian dark ale, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 640 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

• 1.25 lbs, cut into 1-inch cubes beef chuck roast
• 1 cup Belgian dark ale
• 3 medium, thinly sliced onion
• 2 tbsp butter
• 2 tbsp brown sugar
• 1 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp all-purpose flour
• 1 tsp leaves fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz egg noodles

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat beef cubes dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Melt 2 tbsp butter in a large pot over medium-high heat, then sear beef in batches for 3-4 minutes per side until browned. Transfer beef to a plate.
2. Step 2: Add sliced onions to the pot and cook for 8-10 minutes until deeply caramelized and golden, stirring occasionally to prevent burning.
3. Step 3: Stir in 2 tbsp brown sugar and 1 tbsp tomato paste, cooking for 1 minute until the sugar dissolves and the mixture darkens slightly. Deglaze the pot with 1 cup Belgian dark ale, scraping up browned bits, then add 1 cup beef broth and 1 tsp thyme.
4. Step 4: Return seared beef to the pot, cover, and simmer on low heat for 1.5 hours until beef is tender. In a small bowl, mix 1 tbsp flour with 2 tbsp cold water to make a slurry, then stir into the stew. Simmer uncovered for 10 minutes until sauce thickens to coat the back of a spoon.
5. Step 5: Cook 8 oz egg noodles according to package instructions. Serve stew over noodles, spooning extra sauce over the top.