Marolles Beer-Braised Beef & Mushrooms

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

Fall-apart tender beef braised in a rich Dubbel beer sauce with earthy mushrooms, served over creamy mashed potatoes for a cozy Brussels-style meal. This Belgian-inspired one-pot recipe, ready in about 180 minutes, pairs beef chuck roast, Belgian Dubbel beer, diced bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 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 roast
• 1 cup Belgian Dubbel beer
• 4 oz diced bacon
• 2 chopped onions
• 8 oz sliced cremini mushrooms
• 3 tbsp all-purpose flour
• 1 cup beef broth
• 1 tsp chopped fresh rosemary
• 1/4 cup heavy cream
• 4 servings mashed potatoes

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

Instructions

1. Step 1: Pat 1.5 lbs beef chuck roast dry with paper towels, season with salt and pepper, then cook 4 oz diced bacon in a large Dutch oven over medium heat until crisp, removing bacon and setting aside.
2. Step 2: Add beef roast to the pot in batches, searing for 4 minutes per side until deeply browned, then remove and set aside with bacon.
3. Step 3: Add 2 chopped onions to the pot, cook over medium heat for 5 minutes until softened, then stir in 8 oz sliced cremini mushrooms and cook for 3 more minutes until mushrooms release moisture.
4. Step 4: Sprinkle 3 tbsp all-purpose flour over the vegetables, stirring constantly for 1 minute, then slowly pour in 1 cup Belgian Dubbel beer and 1 cup beef broth, scraping up browned bits from the pot.
5. Step 5: Return beef roast and bacon to the pot, add 1 tsp chopped fresh rosemary, bring to a simmer, cover, and braise in a 300°F oven for 2.5 hours until fork-tender.
6. Step 6: Remove beef, strain the sauce into a saucepan, skim excess fat, and simmer over medium heat for 10 minutes until thickened. Stir in 1/4 cup heavy cream and simmer 2 more minutes, then slice beef and serve with 4 servings of mashed potatoes and the sauce.