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Flemish beef and beer stew (carbonnade) with potatoes

An everyday dish for 2, ready in 150 minutes, around $5.21 a serving. People actually plan it with Popotam, and it's in season in October.

150mintotal
≈ $5.21a serving
805kcalper serving
63gof protein
In season in OctoberFreezes well
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Flemish beef and beer stew (carbonnade) with potatoes, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

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  1. Prep the meat and veggies

    Thinly slice the 2 onions. Peel the 600 g of potatoes and cut them into big cubes. Pat the beef chuck pieces really dry with paper towels, then season with salt and pepper.

  2. Flour the meat

    Roll the 500 g of chuck in the 2 tbsp of flour to coat it well. Shake it a little to get rid of the extra.

  3. Brown the meat in two batches

    Heat the olive oil in the skillet over high heat. Brown half the meat on all sides for 5 min, move it to a plate, then do the same with the other half.

    Tip · Don't put all the meat in the skillet at once, it would release water and boil instead of browning. Don't stir it for the first few minutes so it gets a crust.

  4. Cook the onions

    Turn the heat down to medium in the same skillet and cook the onions for 8 min, stirring, until they're nicely golden. Add a splash of water if they stick.

  5. Deglaze with the beer

    Pour the 33 cl of lager over the onions and scrape up the browned bits from the bottom of the skillet with the wooden spoon. Let it boil for 2 min.

  6. Bring it all together in the pot

    Put the browned meat in the Dutch oven and add everything from the skillet, the 25 cl of beef broth and the thyme sprig. Add pepper, and go very light on salt since the broth is already salty.

  7. Simmer the meat

    Bring to a boil, then turn down to very low, cover and let it simmer for 1 hr 15 min, stirring now and then.

    Tip · If the meat isn't tender enough after 1 hr 15 min, give it 15 more min before adding the potatoes, and serve with a green salad.

  8. Add the potatoes

    Add the potatoes to the pot, stir, then cover and keep cooking over low heat for 20 min. If the liquid doesn't cover everything, add a little water.

  9. Check and serve

    Poke a potato and a piece of meat with the fork: they should be tender. Pull out the thyme, taste, adjust the salt and pepper, then serve.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 805 kcal. 34% comes from carbs, 31% from protein and 27% from fat.

68 gCarbs
63 gProtein
24 gFat
Per serving (the dish for 2, divided by 2)
Energy805 kcal
Protein62.8 g
Carbs67.9 g
of which sugars7.4 g
Fat24 g
of which saturated fat7.8 g
Fiber8.7 g
Salt0.8 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $5.21 a serving, adding up the average prices of the ingredients you need to buy.

≈ $10.42for 2 people
≈ $5.21a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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With the same ingredients

beef chuck, potatoes, lager…