Brussels-Style Beef and Mushroom Stew with Beer Reduction

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

A hearty stew featuring slow-braised beef, earthy mushrooms, and a deep, malty beer reduction inspired by traditional Belgian taverns. This Belgian-inspired beef recipe, ready in about 195 minutes, pairs beef chuck, button mushrooms, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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

• 500g (cut into 2-inch cubes) beef chuck
• 300g (sliced) button mushrooms
• 2 (julienned) carrots
• 2 (diced) onions
• 750ml Lindemans lambic beer
• 500ml beef stock
• 1 tbsp (fresh, chopped) thyme
• 1 tsp salt
• 1/2 tsp pepper

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

Instructions

1. Step 1: Season beef with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown beef in batches, then remove and set aside.
2. Step 2: Sauté onions, carrots, and thyme in the same pot for 5 minutes until softened. Add mushrooms and cook 3 minutes until browned.
3. Step 3: Return beef to the pot. Pour in lambic beer and beef stock, ensuring liquid covers the meat. Bring to a boil, then reduce to a simmer.
4. Step 4: Cover and braise for 2.5 hours, stirring occasionally. Skim excess fat, then simmer uncovered for 30 minutes until sauce thickens.
5. Step 5: Adjust seasoning with remaining salt and pepper. Serve with crusty bread for soaking up the reduction.