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

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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.

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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