Beef & stout stew with carrots

Beef & stout stew with carrots

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(105 ratings)

Prep: 30 mins Cook: 3 hrs


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

Nutrition and extra info

  • Freezable


  • kcal562
  • fat23g
  • saturates8g
  • carbs26g
  • sugars20g
  • fibre6g
  • protein58g
  • salt1.5g
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  • 2 tbsp vegetable oil
  • 1kg stewing beef, cut into large chunks



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

  • 1 onion, roughly chopped



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

  • 10 carrot, cut into large chunks



    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



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

  • 3 bay leaf
  • big thyme sprig


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

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



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


  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.

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Comments (113)

bry1970's picture

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

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.

staggerlee's picture

Delicious, the flavours are very similar to a chasseur. can see this becoming a weekly favourite throughout the winter.

morgan123's picture

real comfort food. make double the amount and freeze any leftovers!

trisha1264's picture

it was well good made it for tea today and we all love it

littlemisslucky's picture

Is this ok for young children as I guess the alcohol content is zero by the time it is cooked?

kimberleybrown's picture

Herbs de provence are fab in it and a few tomatoes. fabulous!

philinbrighton's picture

If you don't want to use guiness you could use another stout or ale or even red wine. If you want to avoid using alcohol at all just replace it with water but you'd probably want to add another stock cube too make up for the flavour.

zaiteena's picture

Can i substitute Guiness for other ingredient?

natalierachel's picture

Loved this. Best stew I've tasted. Delicious!


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