Beer-Braised Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A hearty slow-cooked beef stew braised in Belgian-style lager, infused with earthy root vegetables and fresh herbs for a rich, comforting flavor. This Belgian-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1.5-inch cubes, Belgian lager beer, yellow onion, diced 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, cut into 1.5-inch cubes
• 12 fl oz Belgian lager beer
• 3 medium carrots, peeled and chopped into 1-inch pieces
• 2 medium parsnips, peeled and chopped into 1-inch pieces
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 4 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper, freshly ground

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning each side for about 3 minutes until deep golden and caramelized; transfer to a plate.
2. Step 2: Reduce heat to medium, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 12 fl oz Belgian lager beer, scraping the bottom to deglaze and lift browned bits.
4. Step 4: Return browned beef to the pot and add 2 cups beef broth, 3 chopped carrots, 2 chopped parsnips, 4 fresh thyme sprigs, and 2 bay leaves. Season with 1 1/2 tsp salt and 1 tsp freshly ground black pepper.
5. Step 5: Bring the stew to a gentle boil, cover with a tight-fitting lid, reduce heat to low, and simmer for 2 to 2 1/2 hours until beef is tender and vegetables are soft.
6. Step 6: Remove thyme sprigs and bay leaves before serving. Adjust salt and pepper to taste, and serve hot with crusty bread or buttered noodles.