Marolles Market Beef Stew with Root Vegetables
A slow-simmered beef stew with carrots, parsnips, and pearl onions, honoring the rustic charm of Brussels' Marolles neighborhood. This Belgian-inspired one-pot recipe, ready in about 180 minutes, pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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
- 800 g beef chuck roast
- 300 g carrots
- 200 g parsnips
- 200 g pearl onions
- 400 ml Belgian brown ale
- 300 ml beef stock
- 20 g all-purpose flour
- 30 g unsalted butter
- 5 g thyme
- 2 bay leaf
- 20 ml olive oil
- 10 g sea salt
- 5 g freshly ground black pepper
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Equipment for this recipe
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Instructions
- Step 1: Cut 800 g beef chuck into 2.5 cm cubes and pat dry with paper towels. Season with 10 g sea salt and 5 g black pepper.
- Step 2: Heat 20 ml olive oil in a heavy pot over medium-high heat. Sear beef cubes in batches until deeply browned on all sides, about 3-4 minutes per batch, then remove and set aside.
- Step 3: Melt 30 g butter in the same pot over medium heat. Add 200 g pearl onions and cook for 3 minutes until slightly softened, then add 300 g diced carrots and 200 g diced parsnips. Cook for 5 minutes until edges are golden.
- Step 4: Sprinkle 20 g all-purpose flour over vegetables and stir for 1 minute to cook off raw flour taste. Gradually pour in 400 ml Belgian brown ale while stirring constantly to prevent lumps.
- Step 5: Return beef to the pot, add 300 ml beef stock, 5 g thyme, and 2 bay leaves. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 2.5 hours until beef is fork-tender, stirring occasionally.
- Step 6: Discard bay leaves and adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread.
