Sablon-Scented Carbonade Flamande

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refined take on Belgium's iconic beef stew, featuring a subtle citrus note that elevates the rich, beer-infused flavors. This belgian-inspired beef ready in about 170 minutes pairs chuck roast, all-purpose flour, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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

• 1.5 lbs chuck roast
• 3 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 large, finely chopped (about 1 cup) yellow onion
• 2, peeled and diced (about 1 cup) carrots
• 2, diced (about 1 cup) celery stalks
• 3, minced garlic cloves
• 1/2 cup Belgian beer
• 1/2 cup beef broth
• 1 tbsp tomato paste
• 1 bay leaf
• 1 tsp dried thyme
• 1/4 tsp orange zest
• to taste salt
• to taste freshly ground black pepper
• 1 tbsp unsalted butter

Instructions

1. Step 1: Pat the 1.5 lbs chuck roast cubes dry with paper towels, then season generously with salt and pepper. Toss with 3 tbsp all-purpose flour until evenly coated.
2. Step 2: Heat 2 tbsp unsalted butter and 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in a single layer (work in batches to avoid crowding) and sear for 3-4 minutes per side until deeply browned; transfer to a plate.
3. Step 3: In the same pot, add 1 large yellow onion, finely chopped (about 1 cup), 2 carrots diced (about 1 cup), and 2 celery stalks diced (about 1 cup). Cook over medium heat for 8-10 minutes until softened and lightly browned.
4. Step 4: Add 3 garlic cloves, minced, and 1 tbsp tomato paste, stirring for 1 minute until fragrant.
5. Step 5: Return the beef to the pot, then pour in 1/2 cup Belgian beer and 1/2 cup beef broth. Add 1 bay leaf, 1 tsp dried thyme, and 1/4 tsp orange zest. Bring to a simmer, then reduce heat to low.
6. Step 6: Cover and simmer gently for 2.5 hours, stirring occasionally and adding a splash of water if the liquid reduces too much.
7. Step 7: Remove the bay leaf. Stir in 1 tbsp unsalted butter until melted and the sauce is glossy. Taste and adjust seasoning with salt and pepper.
8. Step 8: Serve hot over mashed potatoes or crusty bread.