Carbonnade with Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, slow-cooked beef stew with caramelized onions and beer, served over fluffy mashed potatoes. This belgian-inspired one pot ready in about 120 minutes pairs beef chuck roast, medium onions, Belgian beer (e.g., Westvleteren) 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.

Prep: 30 min Cook: 90 min Serves 4 Belgian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Season beef with salt and pepper, then sear in a large oven-safe skillet over medium-high heat until browned on all sides, 5-7 minutes. Add 2 tbsp butter and 2 tbsp onions, sauté for 5 minutes until golden. Add 12 oz beer, 2 bay leaves, and 1 tbsp thyme; bring to a simmer. Transfer to oven and bake for 1.5 hours, or until tender.
  2. Step 2: While beef cooks, peel and dice potatoes into 1/2-inch cubes. In a separate pot, cook potatoes in boiling water with 1 tsp salt until tender, 15-20 minutes. Drain and mash with 2 tbsp butter until smooth.
  3. Step 3: Serve beef with sauce spooned over potatoes, garnish with extra thyme.

Frequently asked questions

How long does Carbonnade with Potatoes take to make?

Total time is about 120 minutes (30 min prep + 90 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 Carbonnade with Potatoes?

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 roast from drying out.

Can I substitute ingredients in Carbonnade with Potatoes?

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 Carbonnade with Potatoes 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 Carbonnade with Potatoes?

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.

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