Flemish Carbonnade with Belgian Ale
A rich, slow-simmered beef stew with caramelized onions and a deep, malty flavor from dark Belgian beer. This belgian-inspired beef ready in about 180 minutes pairs cut into 1-inch cubes beef chuck roast, medium, thinly sliced yellow onions, Belgian dark ale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, 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
- 2 lbs, cut into 1-inch cubes beef chuck roast
- 4 medium, thinly sliced yellow onions
- 12 oz Belgian dark ale
- 3 tbsp brown sugar
- 2 tbsp Dijon mustard
- 1 cup beef broth
- 3 cloves, minced garlic
- 2 sprigs fresh thyme
- 1 tbsp all-purpose flour
Instructions
- Step 1: Pat beef cubes dry and season generously with salt and pepper. In a Dutch oven, brown beef in batches over medium-high heat until deeply seared, about 3-4 minutes per side. Remove and set aside.
- Step 2: Reduce heat to medium. Add onions to the pot and cook slowly for 20 minutes, stirring occasionally, until deeply golden brown and caramelized. Stir in garlic and cook for 1 minute until fragrant.
- Step 3: Return beef to the pot. Sprinkle flour over the top and stir to coat, then add brown sugar, Dijon mustard, and Belgian ale. Bring to a simmer and scrape up any browned bits from the bottom.
- Step 4: Add beef broth and thyme sprigs. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 2.5 hours until beef is fork-tender, stirring occasionally. Discard thyme sprigs before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Flemish Carbonnade with Belgian Ale take to make?
Total time is about 180 minutes (30 min prep + 150 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 Flemish Carbonnade with Belgian Ale?
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 belgian dark ale from drying out.
Can I substitute ingredients in Flemish Carbonnade with Belgian Ale?
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 Flemish Carbonnade with Belgian Ale for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Flemish Carbonnade with Belgian Ale?
Belgian beef 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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
