Beef & stout stew with carrots

Beef & stout stew with carrots

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(91 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

Comments, questions and tips

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Comments

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wendykr's picture

This is the second time I've made this and the meat came out chewy and tough, but I don't want to rate the recipe down as the flavours are lovely, and I'm sure it's something I'm doing wrong.

I used casserole steak and cooked as instructed, did I need to keep it in the over for longer or take it out earlier?

Any advice would be greatly appreciated!

lumpina's picture
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I should cook double - it is so nice. Even my son, who does not eat almost anything, loved it. At first I was worried about too much carrot but it was actually right amount. I am going to make it again soon :)

frannylou's picture
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Probably the best beef casserole I've cooked. Wonderful flavour. Used two onions and 4 carrots. I will use more next time because I kept eating them when I was 'checking' how it was doing!!!! I served it in homemade yorkies with parsley dumplings and fresh parsley scattered over the top for a bit of colour. Making it again next week. I'll use more carrots and maybe some celery. Yum!!!

purple_perdita's picture
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Loved it. Added some water for extra gravy - this was perfect. A second can of guinness not needed at all! Love all the carrots in it.

shonamckinnon's picture
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Fabulous and not bitter at all as has happened with other stout recipes, cooked for 3- 3.5 hours and added to good glugs of red wine, boyf loved it and none was left over - great keeper recipe!

emerpadden's picture
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i've made this twice and it has been highly praised both times.

kaseygrainger's picture
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Made this a couple of times and it is delicious, I didn't change a thing. I'd like to make it for about 6 or more people, how can I increase the gravy? Adding stock?

flightlessfairy's picture
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Absolutely lovely, straight forward stew. I used newcastle brown ale instead of guiness which was lovely.

catherine-j's picture
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This was great, made it with our local beer "6x". I only put 6 carrots in as I thought 10 seemed a bit much, but I probably would add more next time because they were really good. Also added some mushrooms about half an hour before the end. I cooked it all on the hob, but some of it did get a bit burnt and stuck to the bottom of the pan so I probably will try it in the oven next time.

dunn4518's picture

one word GREAT the kids loved it

marishagirl's picture
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Absolutely delicious, mouth-watering recipe and super easy to make. I was planning to freeze the left overs - but there weren't any!

estpyz's picture
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A great old fashioned stew, I remember my mum making this when i was little.

hodsonc's picture

I made two batches of this and in one I substituted half the guinness for beef stock and found this had a less harsh flavour so I mixed the two batches for the dinner party and everyone loved it. Next time I will add two thirds stout to one third stock and it should be perfect.

barrygreenback's picture
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Added 2 cloves of garlic with the onions and some chilli flakes for a little kick to the gravy, agree best to add more liquid in the last hour so you have enough gravy

sven9999's picture
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I think Guinness is too bitter for this recipe - or any recipe. I always use Mackeson's stout for this and it's awesome - not too bitter but rich and sweet. Leave out the pinch of sugar though, the Mackeson's is sweet enough already. Great recipe, thank you!

schmurf1's picture
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My family loves this recipe. We add extra carrots. It's a winner!

dave6376's picture
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i don't like Guinness so I used a dark German wheat beer instead (Erdinger Dunkel to be precise) and this worked well. It's worth checking the liquid level after about two hours cooking. I found I had to top up with a little boiling water otherwise there would have been next to no gravy.

nath276's picture
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One way to ruin good ingredients, tasted weird

aslack's picture
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I wanted a stew that tasted like it had been done in the slow cooker but that took half the time and this fitted the bill perfectly. I only used 700g of beef but it still served 5. Perfect winter comfort food especially with the snip mash, firmly in my winter repertoire!

lady_ophelia's picture

Hi everyone,

I am going to try this recipe next week but I need to buy a casserole dish first...can anyone recommend what sieze I would need to buy to cook this recipe, with this amount of ingredients? I'm a student and I want to learn how to cook. I hate ready meals and I'm in the process of buying some equipment for my kitchen to be able to cook lovely meals for me and my boyfriend...many thanks!

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