Lambic-Simmered Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant vegetable stew simmered in lambic beer, infused with seasonal herbs and roasted to perfection. This belgian-inspired vegetarian ready in about 60 minutes pairs peeled and sliced carrots, stalks, sliced celery, sliced mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 3, peeled and sliced carrots
• 2 stalks, sliced celery
• 12 oz, sliced mushrooms
• 2, peeled and cubed potatoes
• 1, diced onion
• 1 cup lambic beer
• 1 tsp, fresh thyme
• 1 tsp, fresh rosemary
• 2 cloves, minced garlic
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 minced garlic cloves, and 1 tsp thyme. Sauté for 3 minutes until fragrant. Add 3 sliced carrots, 2 sliced celery stalks, 12 oz sliced mushrooms, and 2 cubed potatoes. Cook for 5 minutes until vegetables begin to soften.
2. Step 2: Pour in 1 cup lambic beer, 1 tsp rosemary, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then cook for 25-30 minutes until vegetables are tender but not mushy. Stir occasionally to prevent sticking.
3. Step 3: Serve hot, garnished with fresh thyme and a drizzle of lambic beer.