Brussels-Style Beer-Braised Beef with Root Vegetables

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A rich, slow-simmered stew featuring tender beef in dark Belgian beer with caramelized carrots, parsnips, and thyme, served with crusty bread for dipping. This Belgian-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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

• 1.5 lbs beef chuck
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large, finely chopped yellow onion
• 2, peeled and sliced into 1/2-inch coins carrots
• 2, peeled and sliced into 1/2-inch coins parsnips
• 3 cloves, minced garlic
• 1 cup dark Belgian beer
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp, chopped fresh parsley

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

Instructions

1. Step 1: Pat the beef chuck cubes dry with paper towels, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss in 2 tablespoons all-purpose flour until evenly coated.
2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add beef in a single layer (work in batches) and sear for 3-4 minutes per side until deeply browned; transfer to a plate.
3. Step 3: Add the finely chopped onion to the pot and cook for 3 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.
4. Step 4: Stir in the tomato paste and cook for 1 minute, then pour in 1 cup dark Belgian beer and 1 cup beef broth, scraping the bottom to release browned bits.
5. Step 5: Return the seared beef to the pot, add the sliced carrots, parsnips, dried thyme, and bay leaf. Bring to a simmer, cover, and reduce heat to low. Simmer gently for 2.5 hours until beef is fork-tender.
6. Step 6: Remove the bay leaf, taste, and adjust seasoning with salt and pepper. Garnish with 2 tablespoons fresh parsley before serving.