Marolles Beer-Braised Beef & Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

★ 3.4 (10 ratings) Prep: 30 min Cook: 150 min Serves 4 Belgian cuisine 720 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Marolles Beer-Braised Beef & Mushrooms take to make?

Total time is about 180 minutes (30 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Marolles Beer-Braised Beef & Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Marolles Beer-Braised Beef & Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Marolles Beer-Braised Beef & Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Marolles Beer-Braised Beef & Mushrooms?

Belgian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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