Bruges Root Vegetable Stew with Brugse Zot Beer

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A hearty stew of root vegetables and tender lamb slow-cooked in Brugse Zot beer, infused with thyme and served with crusty bread. This Belgian-inspired soup recipe, ready in about 110 minutes, pairs lamb shoulder (cut into 2-inch cubes), carrots (peeled and diced), potatoes (peeled and cubed) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 1/2 lbs lamb shoulder (cut into 2-inch cubes)
• 1 1/2 cups carrots (peeled and diced)
• 2 cups potatoes (peeled and cubed)
• 2 onions (sliced)
• 2 cups Brugse Zot Beer
• 2 tbsp thyme (fresh, chopped)
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 1 cup beef broth

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 1/2 lbs lamb shoulder cubes and cook for 5 minutes until browned on all sides.
2. Step 2: Add 2 sliced onions and cook for 3 minutes until softened. Stir in 1 1/2 cups carrots, 2 cups potatoes, 2 tbsp fresh thyme, and 1 cup beef broth. Pour in 2 cups Brugse Zot Beer, ensuring the liquid covers the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours until the lamb is tender and the vegetables are fork-tender.
3. Step 3: Adjust seasoning with salt and pepper. Serve hot with crusty bread for soaking up the rich broth.