Slow-Cooked Beef and Belgian Ale Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A deeply savory stew simmered with Belgian beer and seasonal root vegetables, ideal for cold evenings. This Belgian-inspired one-pot recipe, ready in about 175 minutes, pairs beef chuck roast, Belgian ale, 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.

Ingredients

• 1.5 pounds beef chuck roast
• 1 cup Belgian ale
• 3 medium, peeled and sliced carrots
• 2 medium, peeled and sliced parsnips
• 3 medium, cubed potatoes
• 1 large, chopped onion
• 3 cloves, minced garlic
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.