Beer-Braised Beef with Root Vegetables and Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, slow-simmered stew featuring tender beef and seasonal vegetables in a malty Belgian beer reduction, perfect for chilly evenings. This belgian-inspired beef ready in about 170 minutes pairs pounds beef chuck, tablespoons all-purpose flour, teaspoon salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 25 min Cook: 145 min Serves 4 Belgian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat the 2 pounds beef chuck, cut into 1-inch cubes, dry with paper towels, then season with 2 tablespoons all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Shake off excess flour.
  2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the beef in a single layer (cook in batches if necessary) and sear for 3-4 minutes per side until browned. Transfer the seared beef to a plate.
  3. Step 3: Add 1 large onion, finely chopped, and 3 cloves garlic, minced, to the Dutch oven and cook for 2 minutes until softened. Stir in 2 tablespoons tomato paste and cook for 1 minute.
  4. Step 4: Pour in 1 cup Belgian beer and 2 cups beef broth, then add 4 carrots peeled and sliced into 1/2-inch rounds, 2 parsnips peeled and sliced into 1/2-inch rounds, and 1 tablespoon fresh thyme. Bring to a simmer.
  5. Step 5: Cover the pot, reduce heat to low, and simmer for 2 hours, or until the beef is fork-tender.
  6. Step 6: Remove the lid, increase heat to medium, and simmer uncovered for 15 minutes to reduce the sauce until it coats the back of a spoon.

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Frequently asked questions

How long does Beer-Braised Beef with Root Vegetables and Thyme take to make?

Total time is about 170 minutes (25 min prep + 145 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beer-Braised Beef with Root Vegetables and Thyme?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef chuck from drying out.

Can I substitute ingredients in Beer-Braised Beef with Root Vegetables and Thyme?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beer-Braised Beef with Root Vegetables and Thyme for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beer-Braised Beef with Root Vegetables and Thyme?

Belgian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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