Sablon-Style Beef Carbonnade with Caramelized Onions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refined take on Belgium's iconic beer stew, featuring tender beef braised in dark ale with sweet onions and fresh tarragon. This Belgian beef recipe, ready in about 110 minutes, pairs Beef chuck roast, Belgian dark ale, and Yellow onions for a weeknight-friendly dinner. Each serving lands at about 480 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 "Build a week of meals around this recipe" 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: 20 min Cook: 90 min Serves 4 Belgian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut beef into 1-inch cubes, season generously with salt and pepper. Melt 1 tbsp butter in a large Dutch oven over medium-high heat, then sear beef in batches until deeply browned on all sides—do not crowd the pot. Transfer beef to a plate.
  2. Step 2: Melt remaining butter in the pot, add sliced onions, and cook over medium-low heat for 25 minutes, stirring occasionally, until golden and caramelized—do not rush this step.
  3. Step 3: Sprinkle flour over onions, stir constantly for 1 minute to cook off raw flour taste, then gradually whisk in dark ale and beef broth until smooth. Add balsamic vinegar and return beef to the pot with any juices.
  4. Step 4: Bring to a simmer, cover, and reduce heat to low. Cook for 90 minutes until beef is fork-tender, stirring occasionally. Stir in chopped tarragon before serving, and adjust seasoning if needed.

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