Sablon-Style Beef Carbonnade with Belgian Ale

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

Slow-simmered beef chuck in a rich, caramelized onion and dark Belgian ale sauce, served with buttery mashed potatoes and pickled onions. This Belgian-inspired beef recipe, ready in about 170 minutes, pairs beef chuck roast, Belgian dark ale, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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, cut into 1-inch cubes beef chuck roast
• 1 cup Belgian dark ale
• 2 large, thinly sliced onion
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp brown sugar
• 3 whole cloves
• 2 cups mashed potatoes
• 1/2 cup pickled red onions

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

Instructions

1. Step 1: Pat beef cubes dry with paper towels, then season generously with salt and pepper. Heat 2 tbsp butter in a Dutch oven over medium-high heat until shimmering, then brown beef in batches for 3-4 minutes per side until deeply seared; transfer to a plate.
2. Step 2: Reduce heat to medium, add sliced onions to the pot, and cook for 15 minutes, stirring occasionally, until deeply caramelized and golden brown—do not rush this step.
3. Step 3: Stir in 2 tbsp flour and cook for 1 minute until golden, then slowly pour in 1 cup Belgian ale while scraping up browned bits. Add 1 cup beef broth, 1 tbsp brown sugar, and 3 whole cloves; return beef and any juices to the pot.
4. Step 4: Bring to a gentle simmer, cover, and cook on low heat for 2.5 hours until beef is fork-tender. Remove cloves, then adjust sauce consistency by simmering uncovered for 10 minutes until thickened and coats the back of a spoon. Serve over mashed potatoes with pickled onions.