Beef & stout stew with carrots

Beef & stout stew with carrots

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(103 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 (110)

reevey's picture

Great recipe but nothing exciting. We cooked this in France last week for a bunch of 8 skiers and everyone enjoyed it but that was it.
I'd score it 7.5 but could do better

raquelquefois's picture

My family loved this and particularly the rich meaty sauce. Delucious!

snicka's picture

This went down very well with family and guests. Used a bit too much flour but it turned into a lovely casserole.

niamhmce's picture

Very tasty but would have liked it if there was more sauce/gravy. Next time I'm going to only use 1tbsp of flour and will dissolve the stock cube in some water so that there'll be more gravy to have with the spuds accompaniment!!

Stew boy's picture

I use a mixture of carrots and parsnips in mine and I use 'skirt' steak which is what goes in Cornish pasties and has a great texture. If you can get it, I would also recommend substituting the stout with Belgian Kasteel beer which has a great flavour for stews. Top with bacon dumplings and you will love it!

aoifemcmenamin's picture

Wonderful stew. Meat so tender after cooking for so long. Will be cooking again!

catie74's picture

I add leeks too and a good splash of knorr beef liquid stock instead or stock cube. Serve with hprseraddish mash and braised red cabbage. Hit with all the family

denizemurray's picture

This is the BEST stew I've ever made! Guinness DRAUGHT is the one to use though

snicka's picture

Very good I topped it with the muffin-top from another recipe. Delicious.

katjae12's picture

Lovely stew, just what is needed when the nights start drawing in. The sauce is lovely and rich. I always use braising steak for my stews as it is always tender. I cut the steaks up in to bite size pieces. I find stewing steak can still be a bit tough even after cooking for 3 hours!

pirategirlsmom's picture

I made this for OH who loves parsnips so did half carrot half parsnip. Also used frying steak as it was cheaper (!) This freezes really well and is better for it according to OH. Dont leave out the sugar, it does need it.
Served with ordinary potato mash due to parsnips already in our version.

anitarussell's picture

Really tasty meal and simple too. Will definitely be making it again.

juicyjulie2's picture

Didnt have any guinness so used red wine instead and it was delicious! Served it with dumplings and mustard mash and it went down a treat with the family. Will definitely do it again.

chardonbleu's picture

Absolutely delicious! This will certainly become a winter classic for our familly.

pirategirlsmom's picture

I have made this once for OH. I have not tasted it as I don't eat meat Used half parsnips half carrots and added a big squirt of ketchup instead of the sugar. OH says sauce and veg great but meat a bit tough - this may be my fault or it may be meat needs a longer cook as others have suggested. Have another portion in the freezer so will see what comments are with that one, and will certainly make this again - sometimes it takes a few times making a recipe to get the cooking time right in our fan oven. Easy to make ahead which very important for us as we always have to cook two different meals.

denohora's picture

Really good. Easy and reliable.

jodietaber's picture

Absolutely delicious! I used dried thyme and only 5 carrots as 10 seemed a bit excessive and it was lovely. I served with parsnip mash and dumplings, a bit naughty to have both but made it very indulgent comfort food, yum!

1bonny's picture

didn,t like the sauce, was too sour

conkerqueen's picture

I made this with exactly the same ingredients but cooked it for 6 hours in the slow cooker. It was nice, but the Guiness lost most of it's taste, which was what I had been looking forward to the most. Maybe this was because liquid doesn't evaporate as much in the slow cooker as in the oven. Anyway, the family all liked it, especially my 3 year old who LOVES carrots.

borntoblossom's picture

I thought this was a little bland, felt something was missing.


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