Beef & stout stew with carrots

Beef & stout stew with carrots

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(94 ratings)

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Cooking time

Prep: 30 mins Cook: 3 hrs

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
562
protein
58g
carbs
26g
fat
23g
saturates
8g
fibre
6g
sugar
20g
salt
1.5g

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)

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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.

Recipe from Good Food magazine, November 2009

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Comments

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

snicka's picture

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

juicyjulie2's picture
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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
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Absolutely delicious! This will certainly become a winter classic for our familly.

pirategirlsmom's picture
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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
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Really good. Easy and reliable.

jodietaber's picture
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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
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didn,t like the sauce, was too sour

conkerqueen's picture
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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
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I thought this was a little bland, felt something was missing.

devaodoherty's picture
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This was absolutely delicious & so easy to prepare. I'll definitely make again.

cindy2171's picture
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I just finished cooking this recipe up on the stove-top rather than in the oven. Thus, I used extra beer and some water to avoid it going dry. Also, I added an additional hour of cooking time to ensure the meat was tender. Overall, a success!

amyxmoo's picture
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great recipe after a wintery day! I added some mushrooms and served it like soup with cheese scones to dunk in the sauce! yummy

hazelk2909's picture
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just made this for myself partner and 2 kids and it went down very well. easily the best stew i have ever tasted and will definitely be making it again, i did have to use rosemary instead of thyme so when i next make it i will use thyme

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