Sablon Beef and Beer Stew

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

A rich, slow-simmered stew of beef in Belgian ale and caramelized onions, inspired by the traditional brasserie fare of Brussels' Sablon district. Served with buttered egg noodles for a comforting classic. This Belgian-inspired one-pot recipe, ready in about 175 minutes, pairs beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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

• 2 lbs beef chuck
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 large, finely chopped yellow onion
• 2 cloves, minced garlic
• 1 tbsp tomato paste
• 1 cup Belgian blonde ale
• 1 cup beef broth
• 2 tbsp brown sugar
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp unsalted butter
• 1/2 cup heavy cream

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 2 lbs beef chuck cubes dry, then season with 1/4 cup all-purpose flour, salt, and pepper, coating evenly. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then sear beef in batches for 3-4 minutes per side until deeply browned; transfer to a plate.
2. Step 2: Reduce heat to medium, add 1 large finely chopped yellow onion to the pot, and cook for 5 minutes until golden and softened. Add 2 minced garlic cloves and 1 tbsp tomato paste, cooking for 1 minute until fragrant.
3. Step 3: Pour in 1 cup Belgian blonde ale and 1 cup beef broth, scraping the pot bottom to release browned bits. Stir in 2 tbsp brown sugar, 1 tsp dried thyme, and 1 bay leaf, then return beef and juices to the pot. Bring to a gentle simmer.
4. Step 4: Cover and simmer on low heat for 2.5 hours until beef is fork-tender. Uncover and simmer 15 more minutes to reduce sauce slightly.
5. Step 5: Remove bay leaf. Whisk 2 tbsp unsalted butter and 1/2 cup heavy cream into the stew until melted and incorporated. Season with salt and pepper. Serve over buttered egg noodles.