Marolles Beef Carbonnade with Dark Belgian Ale Glaze

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 slow-simmered beef stew with caramelized onions and dark Belgian ale, inspired by the humble charm of Marolles' traditional kitchens. This Belgian-inspired beef recipe, ready in about 180 minutes, pairs Beef chuck roast, Dark Belgian ale, Yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 30 min Cook: 150 min Serves 6 Belgian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut beef chuck into 2.5-centimeter cubes and season generously with salt and black pepper. Melt 2 tablespoons unsalted butter in a Dutch oven over medium-high heat, then sear beef in batches until deeply browned on all sides—about 4 minutes per batch, working in two batches to avoid crowding.
  2. Step 2: Remove beef and set aside. Add 100 grams diced bacon to the pot and cook until crispy, about 3 minutes. Add 300 grams thinly sliced yellow onions and cook over medium-low heat for 15-20 minutes until deeply caramelized and golden, stirring occasionally.
  3. Step 3: Return beef to the pot, add 300 milliliters dark Belgian ale and 2 tablespoons tomato paste, then bring to a gentle simmer. Cover and cook on low heat for 2.5 hours until beef is fork-tender, stirring occasionally and adding water if sauce thickens too much.

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