Roy d'Espagne Carbonade Flamande

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

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 recipe, ready in about 115 minutes, pairs beef stew meat, Belgian brown ale, 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.

Ingredients

• 1.2 lbs beef stew meat
• 12 oz Belgian brown ale
• 3 medium yellow onion
• 4 tbsp butter
• 2 tbsp brown sugar
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1 cup caramelized onions
• 1 tsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz egg noodles

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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.