Slow-Cooked Beef and Belgian Ale Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply savory stew simmered with Belgian beer and seasonal root vegetables, ideal for cold evenings. This belgian-inspired one pot ready in about 175 minutes pairs pounds beef chuck roast, Belgian ale, medium, peeled and sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 25 min Cook: 150 min Serves 6 Belgian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat the beef chuck roast dry with paper towels, then season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
  2. Step 2: Sear the beef in batches for 3-4 minutes per side until browned, then remove and set aside. Add the chopped onion and minced garlic to the pot, cooking for 2 minutes until fragrant.
  3. Step 3: Stir in 2 tablespoons tomato paste and cook for 1 minute, then add the Belgian ale and scrape up any browned bits from the bottom of the pot. Return the seared beef to the pot along with 1 cup beef broth, 1 teaspoon dried thyme, 3 medium sliced carrots, 2 medium sliced parsnips, and 3 cubed potatoes.
  4. Step 4: Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2.5 hours, or until the beef is fork-tender and vegetables are cooked through, adding more broth if needed to keep the stew moist.
  5. Step 5: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread.

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Frequently asked questions

How long does Slow-Cooked Beef and Belgian Ale Stew with Root Vegetables take to make?

Total time is about 175 minutes (25 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 Slow-Cooked Beef and Belgian Ale 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 pounds beef chuck roast from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Belgian Ale 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 Slow-Cooked Beef and Belgian Ale 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 Slow-Cooked Beef and Belgian Ale 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.

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