Slow-Braised Belgian Beef with Root Vegetables
Tender beef slowly braised with aromatic root vegetables and Belgian beer, creating a rich and hearty stew perfect for a cozy meal. This belgian-inspired beef ready in about 200 minutes pairs cut into 2-inch cubes beef chuck roast, medium, peeled and chopped carrots, medium, peeled and chopped parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 2 lbs, cut into 2-inch cubes beef chuck roast
- 3 medium, peeled and chopped carrots
- 2 medium, peeled and chopped parsnips
- 1 large, chopped onion
- 2, chopped celery stalks
- 12 oz Belgian dark beer
- 2 cups beef broth
- 2 tbsp tomato paste
- 3, minced garlic cloves
- 2 tbsp olive oil
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Season 2 pounds beef chuck cubes with 1 teaspoon salt and 1/2 teaspoon black pepper, then sear in batches for 3-4 minutes per side until deeply browned. Remove and set aside.
- Step 2: In the same pot, add 1 large chopped onion, 2 chopped celery stalks, 3 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips. Sauté for 6-7 minutes until softened and fragrant.
- Step 3: Stir in 2 tablespoons tomato paste and cook for 1 minute. Pour in 12 ounces Belgian dark beer and 2 cups beef broth, scraping the bottom to release browned bits.
- Step 4: Return the beef to the pot along with 3 sprigs fresh thyme and 1 bay leaf. Bring to a simmer, cover with a lid, and transfer to the oven. Braise for 2.5 to 3 hours until the beef is fork-tender and the sauce thickens.
- Step 5: Remove thyme sprigs and bay leaf, adjust seasoning if needed, and serve hot with crusty bread or mashed potatoes.
Frequently asked questions
How long does Slow-Braised Belgian Beef with Root Vegetables take to make?
Total time is about 200 minutes (20 min prep + 180 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 Slow-Braised Belgian Beef 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 large, chopped onion from drying out.
Can I substitute ingredients in Slow-Braised Belgian Beef 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 Slow-Braised Belgian Beef 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 Slow-Braised Belgian Beef with Root Vegetables?
Belgian beef 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.
