Sablon Herb-Crusted Beef Carbonnade

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A refined take on Belgium's national dish, featuring slow-braised beef with a golden herb crust, caramelized onions, and a touch of dark beer. This Belgian-inspired beef recipe, ready in about 180 minutes, pairs beef chuck roast, dark beer, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 roast
• 1 cup dark beer
• 2 medium yellow onion
• 1 carrot
• 2 tbsp fresh thyme
• 3 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp Dijon mustard
• 1 tsp coarse ground black pepper

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

Instructions

1. Step 1: Pat beef dry with paper towels, then season generously with salt and pepper. Heat 1 tbsp butter in a Dutch oven over medium-high heat until shimmering, then sear beef for 3-4 minutes per side until deeply browned, transferring to a plate.
2. Step 2: In the same pot, melt remaining butter over medium heat. Add sliced onions and carrots, then cook for 8-10 minutes until golden and caramelized, stirring occasionally.
3. Step 3: Stir in flour until no lumps remain, then cook for 1 minute. Pour in beer and Dijon mustard, scraping up browned bits, and simmer for 3 minutes until slightly thickened.
4. Step 4: Return beef to the pot, cover, and reduce heat to low. Simmer gently for 2.5 hours until fork-tender, turning halfway through.
5. Step 5: Remove beef, tent with foil, and let rest 10 minutes. Strain cooking liquid into a saucepan, then simmer until reduced by half and coats the back of a spoon. Slice beef, arrange on a platter, and drizzle with reduced sauce. Sprinkle with fresh thyme.