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 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Marolles Market Beef Stew with Root Vegetables 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 Market Beef Stew with Root Vegetables?
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 Market Beef Stew with Root Vegetables?
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 Market Beef Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Market Beef Stew with Root Vegetables?
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.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
