Liège-Style Beer-Braised Beef with Carrots

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A hearty stew of tender beef simmered in Belgian dark beer with carrots and thyme, embodying Wallonia's rustic culinary heritage. This belgian-inspired one pot ready in about 145 minutes pairs beef stew meat, carrots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 1-inch cubes beef stew meat
• 3 medium, peeled and sliced 1/4 inch thick carrots
• 1 large, thinly sliced onion
• 3 cloves, minced garlic
• 1 cup Belgian dark beer
• 1 cup chicken broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 1.5 lbs beef stew meat dry with paper towels. Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Brown the beef in batches for 3 minutes per side until golden, then set aside.
2. Step 2: In the same pot, add 1 large thinly sliced onion and 3 minced garlic cloves. Cook for 3 minutes until softened.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until darkened. Add 1 cup Belgian dark beer and 1 cup chicken broth, scraping up browned bits from the pot.
4. Step 4: Return beef to the pot with 3 medium sliced carrots, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
5. Step 5: Cover and reduce heat to low. Simmer for 2 hours, or until beef is fork-tender, stirring occasionally. Discard thyme sprigs before serving.