Beef & stout stew with carrots

Beef & stout stew with carrots

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(99 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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rosygirl's picture
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Oops, got so carried away that I forgot to rate!

rosygirl's picture
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A lovely rich taste considering there are so few ingredients. I think it's essential for this dish to have a long slow cook as when I tried it early on it was still a bit bitter, after leaving it in the simmering oven for for several hours it came out well rounded and rich. My son proclaimed it as even better than he'd had when we were on holiday in Ireland!

rialynch's picture

Great recipe my hubby loved it (guiness drinker) just like his mum used to make it

jeanius's picture
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Made this a couple of times now and both times we really enjoyed it. I started it as above and finished it in the slow cooker, but this method takes quite a bit longer than the original recipe. Delicious

lilimohiddin's picture
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very good - we have this frequently

barrypatton's picture
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I am a novice cook so I must thank you for posting this wonderful recipe. Have made it twice now and both attempts were fantastic. Will freeze some next time rather than keep making a pig of myself!!

welshbird's picture
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Really easy to make and tasted fab!

splodgemeister's picture
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...took it out it had turned watery and a bit tastless. The carrots and meat were delicious though and I will definitely try making this again to see if I can work out what went wrong. I really want this to be as nice as it looks!! I also made the parnsip mash, without the cream or creme fraiche, and it was gorgeous.

splodgemeister's picture
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I had high expectations for this dish because I love beef in beef but something went wrong while the stew was cooking in the oven. When I put the casserole dish in the oven the gravy looked thick and tasted yummy but 2.5 hours later when I

lolablair's picture

Ive just made this and it was wonderful! So easy and very tasty. I didnt use wine or Guinness as none in the house but was still tasty.

zuzihut's picture
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Absolutely fabulous... made it yesterday, put it in the oven before we wondered of to Winter Wonderland...so when we got back, it was nice and warm and totally divine. I used two cans of Guinness to get extra sauce and it was worth it.. i will do it again, as this is the best time favourite!!!! LOVE IT!

foulkesy123's picture
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Delicious! Served with mashed potato and nice crusty bread this was the ultimate in comfort foodiness!The gravy was really nice and the amount of carrots gave the stew quite a nice, sweet taste. Cooked it for about two and a half hours and the meat was cooked really well! Will definitely try this recipe again!

tc1980's picture
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Mmmmm delicious! Great cold weather comfort food

provene's picture
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Very easy to do, and tastes very good when finished.

The quantities fed 7 of us with enough left over to form the basis of a very nice beef and ale pie. Not sure if I'm stingy or Barney's lot are very good eaters?! I did use two cans of guiness as with the carrots and the meat the guiness only came half way up the finished 'pile' in the casserole. Served with the parsnip mash suggested and kale, which complimented it well and got good reviews all round.

annie2817's picture

Absolutely glorious as it is!! Very simple to put together and then.....just leave it alone to brew!! Superb meal, will certainly do again.

gemlady's picture

Made this for lunch today, really enjoyed it. I substitued half the carrots with parsnips, and added mushrooms. Half an hour before end of cooking I also added peas and sweetcorn. As we like more gravy I will probably add more Guinness next time. Great for a cold November day.

caveywavey's picture
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Really delicious. Tried this last week and was a hit with my 2 yr old as well as the other half. I used baby stock (no salt) and actually it was fine. The sugar is key to remove the bitterness of the Guinness and didn't have any thyme in the cupboard so mixed herbs had to do. Sauce was lovely and thick...yum! Definitely going to cook this again.

purplepentacle's picture
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We really really loved this stew. The only change I made was cooking it for about 4 hours because we only had top round and have found that a good amount of time to make it tender. I also couldn't get any parsnips so served it with roasted garlic mashers. This was so easy to make and the broth was so rich and delicious. Thanks so much for the great recipe, we will definitely make this again!

busby123's picture
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Absolutely love this recipe - Gravy is lovely and rich :)

ybimshire's picture
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Easy to make and thoroughly enjoyable

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