Marolles Beef Carbonnade with Dark Belgian Ale Glaze
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 ready in about 180 minutes pairs kilogram Beef chuck roast, milliliters Dark Belgian ale, grams 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.
Ingredients
- 1 kilogram Beef chuck roast
- 300 milliliters Dark Belgian ale
- 300 grams Yellow onions
- 2 tablespoons Unsalted butter
- 100 grams Bacon
- 2 tablespoons Tomato paste
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Marolles Beef Carbonnade with Dark Belgian Ale Glaze 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 Marolles Beef Carbonnade with Dark Belgian Ale Glaze?
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 kilogram beef chuck roast from drying out.
Can I substitute ingredients in Marolles Beef Carbonnade with Dark Belgian Ale Glaze?
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 Marolles Beef Carbonnade with Dark Belgian Ale Glaze 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 Marolles Beef Carbonnade with Dark Belgian Ale Glaze?
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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
