Beef & stout stew with carrots

Beef & stout stew with carrots

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(98 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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dolcevita's picture
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Loved this and so did my guests! Will definitely make this again. Served it with mash and peas. 140C fan was too low on my oven and after 3 hours the meat was still hard, so turned it up to 180C.

uptospeed's picture
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Liezel did you cook it for the time required as at first its slightly bitter but as i said before i cooked it for longer and the bitterness was gone. Try having another go and if you need to tweek it like the other readers then do so. But its a really fantastic stew.

liezeldutoit's picture
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I was super excited to make this recipe, but it turned out to be very bitter! I am not sure what happened, but I have a strong suspicion that the Guiness caused the bitterness. I will have to keep looking for the perfect stew... sigh!

cuillin83's picture
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I have made this twice now. I added some beef bisto and parsnips and it was lovely! my husband even had second helpings. really easy dish to make and great comfort food dinner.

eleanormayo's picture
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This is very good comfort food and excellent gravy, which was a pleasant surprise given there are so few ingredients. I also added a chopped leek that needed using up.

claiset's picture
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made this recipe a few times now and we love it.
made some changes, instead of guiness i used 500ml of beef stock, 1 tbsp dijon mustard n a handful of cheery tomatoes. yum!

samanthafogelman's picture

I made this in the slow cooker and added barley and kidney beans. It worked very well.

samanthafogelman's picture

This is the most wonderful stew I have ever made. There was not a morsel left!

chanelu's picture
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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.

missjelly's picture
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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.

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

kelly4646's picture

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.

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

yvettee's picture

How would this cook in a slow cooker ?

bry1970's picture
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Made this from the magazine and the whole family enjoyed it - served with heaps of creamy mash - perfect for a cold Sunday afternoon

louisekoh's picture

fabulously delicious!

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

kevinwpage's picture

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.

lynmerry's picture
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Beautiful!

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