Sablon Beef and Beer Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 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.

Prep: 25 min Cook: 150 min Serves 6 Belgian cuisine 650 cal/serving

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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

Equipment for this recipe

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Instructions

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.
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.
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.
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.
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.

Frequently asked questions

How long does Sablon Beef and Beer Stew take to make?

Total time is about 175 minutes (25 min prep + 150 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 Sablon Beef and Beer Stew?

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 chuck from drying out.

Can I substitute ingredients in Sablon Beef and Beer Stew?

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 Sablon Beef and Beer Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Sablon Beef and Beer Stew?

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.