Brugse Zot Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 165 minutes pairs beef chuck, Brugse Zot, large, diced onion 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.

★ 3.6 (11 ratings) Prep: 25 min Cook: 140 min Serves 6 Belgian cuisine 480 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Brugse Zot Beef Stew with Root Vegetables take to make?

Total time is about 165 minutes (25 min prep + 140 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 Brugse Zot Beef Stew with Root Vegetables?

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 beef chuck from drying out.

Can I substitute ingredients in Brugse Zot Beef Stew with Root Vegetables?

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 Brugse Zot Beef Stew with Root Vegetables 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 Brugse Zot Beef Stew with Root Vegetables?

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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