Walloon Beef Stew with Beer and Root Vegetables

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

A hearty, slow-simmered stew featuring tender beef, Belgian beer, and seasonal root vegetables, perfect for chilly evenings. This Belgian-inspired one-pot recipe, ready in about 170 minutes, pairs beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, 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

• 500 g beef chuck
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 150 g onion
• 100 g carrot
• 100 g parsnip
• 50 g celery
• 3 cloves garlic
• 300 ml brown ale
• 300 ml beef stock
• 2 tbsp tomato paste
• 3 sprigs thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat the 500 g beef chuck cubes dry, then toss with 2 tbsp all-purpose flour until evenly coated. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering. Sear the beef in batches for 3-4 minutes per side until deeply browned, then transfer to a plate.
2. Step 2: Add 150 g chopped onion, 100 g diced carrot, 100 g diced parsnip, and 50 g diced celery to the pot. Cook for 5 minutes, stirring occasionally, until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute. Pour in 300 ml brown ale and 300 ml beef stock, scraping the bottom to release browned bits. Add 3 thyme sprigs, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Return the seared beef to the pot, bring to a gentle simmer, cover, and cook on low heat for 2 hours until beef is fork-tender.
5. Step 5: Discard thyme and bay leaves. Adjust seasoning with salt and pepper. Serve hot with crusty bread.