Bruges Root Vegetable Stew with Brugse Zot Beer
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 soups 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Adjust seasoning with salt and pepper. Serve hot with crusty bread for soaking up the rich broth.
Frequently asked questions
How long does Bruges Root Vegetable Stew with Brugse Zot Beer take to make?
Total time is about 110 minutes (20 min prep + 90 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 Bruges Root Vegetable Stew with Brugse Zot Beer?
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 carrots (peeled and diced) from drying out.
Can I substitute ingredients in Bruges Root Vegetable Stew with Brugse Zot Beer?
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 Bruges Root Vegetable Stew with Brugse Zot Beer for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Bruges Root Vegetable Stew with Brugse Zot Beer?
Belgian soups 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.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
