Brussels Beer-Braised Beef with Creamy Mashed Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A rich, slow-cooked beef stew simmered in Belgian ale and served with velvety mashed potatoes, embodying the hearty comfort of Brussels brasseries. This belgian-inspired beef ready in about 190 minutes pairs beef chuck roast, Belgian ale, large yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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

• 1.5 lbs beef chuck roast
• 1 cup Belgian ale
• 1 large yellow onion
• 2 medium carrot
• 2 celery stalk
• 4 garlic cloves
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1.5 cups beef broth
• 3 tbsp unsalted butter
• 2 lbs potatoes
• 1/2 cup whole milk
• 1 tsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat the beef chuck roast dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper. In a large Dutch oven over medium-high heat, melt 1 tbsp butter. Sear the beef in batches for 3-4 minutes per side until deeply browned, then set aside.
2. Step 2: Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook for 5 minutes until softened. Add 4 minced garlic cloves and 2 tbsp tomato paste, stirring for 1 minute until fragrant.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the vegetables, stirring constantly for 1 minute to cook off raw flour taste. Gradually pour in 1 cup Belgian ale and 1.5 cups beef broth, scraping up browned bits from the pot. Return the beef to the pot, add 1 tsp fresh thyme, and bring to a gentle simmer.
4. Step 4: Cover the pot, reduce heat to low, and simmer for 2 hours until the beef is fork-tender. Meanwhile, peel and dice 2 lbs potatoes. Boil in salted water for 15-20 minutes until tender. Drain, then mash with 1/2 cup whole milk, 2 tbsp melted butter, 1/4 tsp salt, and 1/4 tsp black pepper until smooth and creamy.