Brugse Zot Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Rich braised beef simmered in Brugse Zot beer with carrots, parsnips, and thyme, creating a deeply savory stew with Belgian beer complexity. This Belgian-inspired beef recipe, ready in about 165 minutes, pairs beef chuck, Brugse Zot, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.75 lbs beef chuck
• 1 cup Brugse Zot
• 4 medium, peeled and sliced into 1/2-inch coins carrots
• 3 medium, peeled and sliced into 1/2-inch coins parsnips
• 1 large, diced onion
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 2 tsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Trim excess fat from beef chuck and cut into 1-inch cubes. Season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: In a large Dutch oven, heat 1 tbsp flour over medium heat until golden. Sear beef cubes in batches until browned on all sides, about 4 minutes per batch. Remove and set aside.
3. Step 3: Add 2 tbsp flour to the pot, stir for 1 minute. Add 1 large diced onion and 2 diced celery stalks, sautéing for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 1 cup Brugse Zot and 2 cups beef broth, scraping up browned bits. Return beef to pot, add 2 tsp chopped thyme, and bring to a gentle simmer.
5. Step 5: Cover and simmer on low heat for 2 hours, stirring occasionally.
6. Step 6: Add 4 sliced carrots and 3 sliced parsnips. Cover and simmer for 45 minutes more until vegetables are tender and beef is fork-tender.
7. Step 7: Remove lid and simmer uncovered for 15 minutes to thicken sauce. Adjust salt and pepper to taste before serving.