Menu
Beef & stout stew with carrots

Beef & stout stew with carrots

  • 1
  • 2
  • 3
  • 4
  • 5
(103 ratings)

Prep: 30 mins Cook: 3 hrs

Easy

Serves 4
Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Nutrition and extra info

  • Freezable

Nutrition

  • kcalories562
  • fat23g
  • saturates8g
  • carbs26g
  • sugars20g
  • fibre6g
  • protein58g
  • salt1.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp vegetable oil
  • 1kg stewing beef, cut into large chunks

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 onion, roughly chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 10 carrot, cut into large chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp plain flour
  • 500ml can Guinness
  • 1 beef stock cube
  • pinch of sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 3 bay leaf
  • big thyme sprig

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • Creamy parsnip mash, to serve (see recipe below)

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

  2. Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (110)

reevey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe but nothing exciting. We cooked this in France last week for a bunch of 8 skiers and everyone enjoyed it but that was it.
I'd score it 7.5 but could do better

raquelquefois's picture

My family loved this and particularly the rich meaty sauce. Delucious!

snicka's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This went down very well with family and guests. Used a bit too much flour but it turned into a lovely casserole.

niamhmce's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty but would have liked it if there was more sauce/gravy. Next time I'm going to only use 1tbsp of flour and will dissolve the stock cube in some water so that there'll be more gravy to have with the spuds accompaniment!!

Stew boy's picture

I use a mixture of carrots and parsnips in mine and I use 'skirt' steak which is what goes in Cornish pasties and has a great texture. If you can get it, I would also recommend substituting the stout with Belgian Kasteel beer which has a great flavour for stews. Top with bacon dumplings and you will love it!

aoifemcmenamin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wonderful stew. Meat so tender after cooking for so long. Will be cooking again!

catie74's picture

I add leeks too and a good splash of knorr beef liquid stock instead or stock cube. Serve with hprseraddish mash and braised red cabbage. Hit with all the family

denizemurray's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is the BEST stew I've ever made! Guinness DRAUGHT is the one to use though

snicka's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very good I topped it with the muffin-top from another recipe. Delicious.

katjae12's picture

Lovely stew, just what is needed when the nights start drawing in. The sauce is lovely and rich. I always use braising steak for my stews as it is always tender. I cut the steaks up in to bite size pieces. I find stewing steak can still be a bit tough even after cooking for 3 hours!

pirategirlsmom's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for OH who loves parsnips so did half carrot half parsnip. Also used frying steak as it was cheaper (!) This freezes really well and is better for it according to OH. Dont leave out the sugar, it does need it.
Served with ordinary potato mash due to parsnips already in our version.

anitarussell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty meal and simple too. Will definitely be making it again.

juicyjulie2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Didnt have any guinness so used red wine instead and it was delicious! Served it with dumplings and mustard mash and it went down a treat with the family. Will definitely do it again.

chardonbleu's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious! This will certainly become a winter classic for our familly.

pirategirlsmom's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this once for OH. I have not tasted it as I don't eat meat Used half parsnips half carrots and added a big squirt of ketchup instead of the sugar. OH says sauce and veg great but meat a bit tough - this may be my fault or it may be meat needs a longer cook as others have suggested. Have another portion in the freezer so will see what comments are with that one, and will certainly make this again - sometimes it takes a few times making a recipe to get the cooking time right in our fan oven. Easy to make ahead which very important for us as we always have to cook two different meals.

denohora's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really good. Easy and reliable.

jodietaber's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious! I used dried thyme and only 5 carrots as 10 seemed a bit excessive and it was lovely. I served with parsnip mash and dumplings, a bit naughty to have both but made it very indulgent comfort food, yum!

1bonny's picture
  • 1
  • 2
  • 3
  • 4
  • 5

didn,t like the sauce, was too sour

conkerqueen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this with exactly the same ingredients but cooked it for 6 hours in the slow cooker. It was nice, but the Guiness lost most of it's taste, which was what I had been looking forward to the most. Maybe this was because liquid doesn't evaporate as much in the slow cooker as in the oven. Anyway, the family all liked it, especially my 3 year old who LOVES carrots.

borntoblossom's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I thought this was a little bland, felt something was missing.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.