Beer-Braised Beef with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Tender beef simmered in dark beer with carrots, parsnips, and thyme, creating a deeply flavorful stew perfect for cold evenings. This belgian-inspired beef ready in about 160 minutes pairs cut into 1-inch cubes chuck roast, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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

• 2 lbs, cut into 1-inch cubes chuck roast
• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and sliced into 1/2-inch coins carrots
• 2, peeled and sliced into 1/2-inch coins parsnips
• 3 cloves, minced garlic
• 1 cup dark beer
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 cup red wine vinegar
• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Step 1: Season beef cubes with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat; sear beef in batches until browned on all sides, about 3-4 minutes per side, then remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to pot, then add diced onion and cook over medium heat for 5 minutes until softened and translucent.
3. Step 3: Stir in minced garlic and cook for 1 minute until fragrant, then add tomato paste and cook for 2 minutes, stirring constantly.
4. Step 4: Return seared beef to pot, then pour in dark beer, beef broth, red wine vinegar, thyme, and bay leaf; bring to a simmer.
5. Step 5: Cover and reduce heat to low; simmer for 2 hours until beef is fork-tender.
6. Step 6: Add sliced carrots and parsnips, then simmer uncovered for 30 minutes until vegetables are tender.
7. Step 7: Remove bay leaf, then stir in cornstarch mixed with cold water and cook for 2-3 minutes until sauce thickens and coats the back of a spoon.