Beef & stout stew with carrots

Latest comments and suggestions

Results 1-20

• Natalie

  16 October 2009

  Natalie rated and commented on this recipe

  

  Loved this. Best stew I've tasted. Delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• zaiteena

  18 October 2009

  zaiteena commented on this recipe

  Can i substitute Guiness for other ingredient?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Philippa

  18 October 2009

  Philippa commented on this recipe

  If you don't want to use guiness you could use another stout or ale or even red wine. If you want to avoid using alcohol at all just replace it with water but you'd probably want to add another stock cube too make up for the flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kimberley-jane

  18 October 2009

  kimberley-jane rated and commented on this recipe

  

  Herbs de provence are fab in it and a few tomatoes. fabulous!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Littlemisslucky

  19 October 2009

  Littlemisslucky commented on this recipe

  Is this ok for young children as I guess the alcohol content is zero by the time it is cooked?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Trisha

  21 October 2009

  Trisha rated and commented on this recipe

  

  it was well good made it for tea today and we all love it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gail

  22 October 2009

  gail rated and commented on this recipe

  

  real comfort food. make double the amount and freeze any leftovers!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Staggerlee

  22 October 2009

  Staggerlee commented on this recipe

  Delicious, the flavours are very similar to a chasseur. can see this becoming a weekly favourite throughout the winter.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• merylou

  25 October 2009

  merylou rated and commented on this recipe

  

  Beautiful!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kevin

  26 October 2009

  Kevin commented on this recipe

  Delicious. There is no reason to mess around with the recipe. For example substituting red wine for Guiness merely turns it into a below average Beef Bourguignon. And the lower alcohol strength v red wine means it will all evaporate and is therefore more suitable for children and teetotallers.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  27 October 2009

  Beth rated and commented on this recipe

  

  Really nice but though I love carrots I normally use celery as well which also comes up nicely cooked in stout in beef juices.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• louise

  01 November 2009

  louise commented on this recipe

  fabulously delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Barney

  07 November 2009

  Barney commented on this recipe

  Hi everyone, Thanks for all the nice comments, the dish came about because my wife love stew and her favourite part being the slow cooked carrots. It seemed no matter how many carrots I added to the stew there was never enough so one day I added a mountain of chopped carrot and she was finally happy. I tend to make 3 times this amount and freeze it in batches then use the stew to enjoy as is, as a pie filling or top it with mash and bake it as a ultra posh cottage pie. Bx

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bryony

  11 November 2009

  Bryony rated and commented on this recipe

  

  Made this from the magazine and the whole family enjoyed it - served with heaps of creamy mash - perfect for a cold Sunday afternoon

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yvette

  11 November 2009

  yvette commented on this recipe

  How would this cook in a slow cooker ?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• uptospeed

  11 November 2009

  uptospeed commented on this recipe

  My family absolutely loved this recipe. I cooked it a little longer and it was ok.Thanks Barney

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kelly

  11 November 2009

  kelly commented on this recipe

  Great stew, the whole family including my 13 month old loved it. They couldn't get enough of it and wanted the receipe ASAP. I even added mushrooms as I had leftovers.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  15 November 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was really lovely. The gravy was fantastic. I served half and froze the other half which we had last night. Freezes really well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• missjelly

  16 November 2009

  missjelly rated and commented on this recipe

  

  this was lovely, we like lots of gravy and would have liked a bit more and i added pearl barley which made if feel really wholesome, i will be cooking this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yumyum

  16 November 2009

  yumyum rated and commented on this recipe

  

  Really, really lovely - the beef (I used chump steak) was delicious, melt-in-your-mouth quality and the carrots retained just the right amount of firmness. I made it with mash as suggested, but I may make it add potato chunks next time and serve over rice, like many Chinese stews, or serve as a one-pot.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/13349/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 tbsp vegetable oil
• 1kg stewing beef , cut into large chunks
• 1 onion , roughly chopped
• 10 carrots , cut into large chunks
• 2 tbsp plain flour
• 500ml can Guinness
• 1 beef stock cube
• pinch of sugar
• 3 bay leaves
• big thyme sprig
• Creamy parsnip mash, to serve (see recipe below)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 3 hrs

Ingredients

• 2 tbsp vegetable oil
• 1kg stewing beef , cut into large chunks
• 1 onion , roughly chopped
• 10 carrots , cut into large chunks
• 2 tbsp plain flour
• 500ml can Guinness
• 1 beef stock cube
• pinch of sugar
• 3 bay leaves
• big thyme sprig
• Creamy parsnip mash, to serve (see recipe below)

562 kcalories, protein 58.0g, carbohydrate 26.0g, fat 23.0 g, saturated fat 8.0g, fibre 6.0g, sugar 20.0g, salt 1.5 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.