Beer-Braised Beef with Apples and Carrots

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A slow-simmered beef stew with Belgian beer, sweet apples, and tender carrots, finished with a touch of thyme for depth. This Belgian-inspired one-pot recipe, ready in about 145 minutes, pairs beef chuck, Belgian beer, honeycrisp apple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 452 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 beef chuck
• 12 oz Belgian beer
• 2 medium honeycrisp apple
• 4 medium carrot
• 1 large onion
• 1 tsp dried thyme
• 2 tbsp all-purpose flour
• 2 cups chicken stock
• 2 tbsp butter

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

Instructions

1. Step 1: Trim excess fat from beef chuck and cut into 1-inch cubes. Pat dry with paper towels, then toss with 2 tbsp all-purpose flour until evenly coated.
2. Step 2: Melt 2 tbsp butter in a large Dutch oven over medium-high heat. Add beef in a single layer, searing 3-4 minutes per side until deeply browned; transfer to a plate.
3. Step 3: Add 1 diced onion to the pot and cook 3 minutes until translucent. Stir in 1 tsp dried thyme and cook 1 minute until fragrant.
4. Step 4: Pour in 12 oz Belgian beer and 2 cups chicken stock, scraping up browned bits from the pot. Return beef to pot, add 4 diced carrots, and 2 peeled, cored, and sliced honeycrisp apples.
5. Step 5: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 2 hours, stirring occasionally, until beef is fork-tender and sauce thickens slightly.