Sablon Beer-Braised Beef with Root Vegetables

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

A rich, slow-cooked stew featuring tender beef simmered in Belgian beer with caramelized onions and seasonal root vegetables, inspired by the upscale Sablon district's refined cuisine. This Belgian-inspired one-pot recipe, ready in about 180 minutes, pairs beef chuck roast, Belgian blonde beer, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 lbs beef chuck roast
• 12 oz Belgian blonde beer
• 2 medium yellow onion
• 3 medium carrot
• 2 medium parsnip
• 4 cloves garlic
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 cup beef broth
• 1 tbsp brown sugar
• 2 sprigs fresh thyme
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Trim excess fat from beef chuck roast and cut into 1-inch cubes; season with salt and pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat, then brown beef in batches for 3-4 minutes per side until deeply seared, transferring to a plate.
2. Step 2: Add remaining 1 tbsp olive oil to the pot, then cook 2 diced yellow onions and 4 minced garlic cloves for 5 minutes until golden and fragrant, stirring frequently to prevent burning.
3. Step 3: Sprinkle 3 tbsp flour over onions, stirring constantly for 1 minute until golden, then add 12 oz Belgian blonde beer and 1 cup beef broth, scraping up browned bits from the pot.
4. Step 4: Return beef to pot with 1 tbsp brown sugar, 2 sprigs thyme, and 1 tsp salt; bring to a gentle simmer, then cover and reduce heat to low.
5. Step 5: Simmer covered for 2.5 hours, adding 3 diced carrots and 2 diced parsnips during the last 45 minutes of cooking until vegetables are tender and beef is fork-tender.
6. Step 6: Discard thyme stems, stir in 2 tbsp chopped parsley, and adjust seasoning before serving with crusty bread.