Beef & stout stew with carrots

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• welsh judie

  11 February 2010

  welsh judie rated this recipe

  

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• Alexander

  20 February 2010

  Alexander rated this recipe

  

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• Yvonne

  31 March 2010

  Yvonne commented on this recipe

  Easy to make and thoroughly enjoyable

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• Yvonne

  31 March 2010

  Yvonne rated this recipe

  

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• don

  22 August 2010

  don rated this recipe

  

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• Busby Book

  15 September 2010

  Busby Book rated and commented on this recipe

  

  Absolutely love this recipe - Gravy is lovely and rich :)

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• robinb

  18 October 2010

  robinb rated and commented on this recipe

  

  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!

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• caveywavey

  22 October 2010

  caveywavey rated and commented on this recipe

  

  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.

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• Linda

  07 November 2010

  Linda commented on this recipe

  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.

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• Murphy

  17 November 2010

  Murphy commented on this recipe

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

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• AnnaG

  21 November 2010

  AnnaG rated and commented on this recipe

  

  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.

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• Top Cat

  23 November 2010

  Top Cat rated and commented on this recipe

  

  Mmmmm delicious! Great cold weather comfort food

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• JohnF

  28 November 2010

  JohnF rated and commented on this recipe

  

  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!

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• ZuziHut

  06 December 2010

  ZuziHut commented on this recipe

  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!

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• ZuziHut

  06 December 2010

  ZuziHut rated this recipe

  

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• Louise

  07 December 2010

  Louise commented on this recipe

  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.

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• splodgemeister

  08 December 2010

  splodgemeister rated and commented on this recipe

  

  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

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• splodgemeister

  08 December 2010

  splodgemeister commented on this recipe

  ...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.

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• Sarahs Cafe

  14 December 2010

  Sarahs Cafe rated and commented on this recipe

  

  Really easy to make and tasted fab!

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• Barry Patton

  28 December 2010

  Barry Patton rated and commented on this recipe

  

  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!!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 3 hrs

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)

562 kcalories, protein 58g, carbohydrate 26g, fat 23 g, saturated fat 8g, fibre 6g, sugar 20g, salt 1.5 g

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