Roy d'Espagne Carbonade Flamande

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Belgian beef stew simmered in rich beer with caramelized onions and brown sugar, served with buttered egg noodles – a signature dish from Brussels' historic brasseries. This belgian-inspired one pot ready in about 115 minutes pairs beef stew meat, Belgian brown ale, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 505 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: 25 min Cook: 90 min Serves 4 Belgian cuisine 505 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut beef stew meat into 1-inch cubes and season with salt and pepper. Melt 2 tbsp butter in a large pot over medium-high heat, then brown beef in batches for 3-4 minutes per side until deeply seared, transferring to a plate.
  2. Step 2: Melt remaining 2 tbsp butter in the pot over medium heat, then cook 3 diced yellow onions and 2 tbsp brown sugar for 15-20 minutes, stirring frequently, until onions are golden-brown and caramelized.
  3. Step 3: Sprinkle 1 tbsp flour over onions, stirring constantly for 1 minute, then add 12 oz Belgian brown ale and 1 cup beef broth, scraping up browned bits from the pot.
  4. Step 4: Return beef to the pot with 1 cup caramelized onions and 1 tsp fresh thyme, bringing to a gentle simmer. Cover and reduce heat to low, simmering for 1.5 hours until beef is fork-tender.
  5. Step 5: While stew cooks, cook 8 oz egg noodles according to package instructions until al dente. Drain and toss with 1 tbsp butter.
  6. Step 6: Remove thyme sprigs from stew, adjust seasoning with salt and pepper, then serve stew over buttered egg noodles with extra caramelized onions on the side.

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Frequently asked questions

How long does Roy d'Espagne Carbonade Flamande take to make?

Total time is about 115 minutes (25 min prep + 90 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 Roy d'Espagne Carbonade Flamande?

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 beef stew meat from drying out.

Can I substitute ingredients in Roy d'Espagne Carbonade Flamande?

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 Roy d'Espagne Carbonade Flamande for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Roy d'Espagne Carbonade Flamande?

Belgian one pot 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.

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