Marolles-Style Carbonade Flamande with Flemish Red Ale

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Slow-simmered beef in a rich beer and onion sauce, tender enough to fall off the bone — a hearty homage to Brussels' Marolles district brasseries. This Belgian-inspired beef recipe, ready in about 155 minutes, pairs beef chuck, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

• 2 lbs, cut into 1-inch cubes beef chuck
• 2, finely chopped onion
• 3 cloves, minced garlic
• 1 cup Flemish red ale
• 1 cup beef broth
• 2 tbsp brown sugar
• 1 tbsp mustard
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp thyme
• 2 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat 2 lbs beef chuck cubes dry, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil and 2 tbsp butter in a Dutch oven over medium-high heat until shimmering.
2. Step 2: Sear beef in batches for 3-4 minutes per side until browned, then transfer to a plate.
3. Step 3: Add 2 chopped onions and 3 minced garlic cloves to the pot, cooking over medium heat for 5 minutes until softened and golden.
4. Step 4: Stir in 2 tbsp brown sugar and 1 tbsp mustard, then cook for 1 minute until fragrant.
5. Step 5: Return beef to the pot, pour in 1 cup Flemish red ale and 1 cup beef broth, and add 1 tsp thyme and 2 bay leaves. Bring to a gentle simmer, cover, and reduce heat to low.
6. Step 6: Simmer for 2 hours and 15 minutes, stirring occasionally and adding water if needed, until beef is fork-tender.
7. Step 7: Remove beef and vegetables, strain sauce through a sieve, then return to pot. Simmer uncovered for 10 minutes until thickened.
8. Step 8: Return beef to sauce, warm through, and serve over buttered egg noodles.