Brasserie-Style Beer-Braised Beef with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, slow-simmered beef dish inspired by the Roy d'Espagne brasserie, featuring local Belgian Dubbel beer and seasonal root vegetables for a cozy Brussels dinner. This belgian-inspired one pot ready in about 200 minutes pairs beef chuck roast, Belgian Dubbel beer, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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 roast
• 12 oz Belgian Dubbel beer
• 4 medium carrots
• 3 medium parsnips
• 4 large shallots
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 cup beef stock
• 1 tsp coarse salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Pat the beef chuck roast dry with paper towels, then season evenly with 1 tsp coarse salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering, then sear the beef for 4 minutes per side until deeply browned — do not rush this step.
2. Step 2: Remove the beef and set aside. Add 4 large chopped shallots to the pot and cook for 2 minutes until translucent, then stir in 3 tbsp all-purpose flour and cook for 1 minute, stirring constantly to eliminate raw flour taste.
3. Step 3: Gradually pour in 12 oz Belgian Dubbel beer while scraping up browned bits with a wooden spoon, then add 1 cup beef stock, 2 sprigs fresh thyme, and 2 bay leaves. Return the beef to the pot, nestling it in the liquid.
4. Step 4: Bring to a gentle simmer, cover with a lid, and reduce heat to low. Simmer for 2.5 hours until the beef is fork-tender, turning the beef halfway through.
5. Step 5: Add 4 medium peeled and sliced carrots and 3 medium peeled and sliced parsnips to the pot, returning to a simmer. Cover and cook for 45 minutes, or until vegetables are tender when pierced with a fork.