Flemish Beer-Braised Beef with Caramelized Onions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, slow-simmered stew of tender beef in dark Belgian beer, onions, and thyme, embodying the cozy authenticity of a Brussels brasserie. This Belgian-inspired beef recipe, ready in about 175 minutes, pairs beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 20 min Cook: 155 min Serves 4 Belgian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat beef cubes dry with paper towels, then coat evenly with 2 tablespoons flour, salt, and pepper.
  2. Step 2: Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear beef in batches for 4 minutes per side until deeply browned, transferring to a plate.
  3. Step 3: Add chopped onions to the pot, cook 10 minutes over medium heat until golden and caramelized, stirring occasionally to prevent burning.
  4. Step 4: Stir in minced garlic and tomato paste, cooking 1 minute until fragrant.
  5. Step 5: Pour in beer and broth, scraping the bottom to release browned bits. Add thyme and bay leaf, then return beef to the pot.
  6. Step 6: Bring to a gentle simmer, cover, and cook on low for 2 hours and 15 minutes until beef is fork-tender.
  7. Step 7: Discard bay leaf, adjust seasoning, and serve with crusty bread.

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