Beef & stout stew with carrots

Beef & stout stew with carrots

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(105 ratings)

Prep: 30 mins Cook: 3 hrs

Easy

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

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal562
  • fat23g
  • saturates8g
  • carbs26g
  • sugars20g
  • fibre6g
  • protein58g
  • salt1.5g
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Ingredients

  • 2 tbsp vegetable oil
  • 1kg stewing beef, cut into large chunks
    Beef

    Beef

    bee-f

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

  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

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

  • 10 carrot, cut into large chunks
    Carrot

    Carrot

    ka-rot

    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
    Sugar

    Sugar

    shuh-ga

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

  • 3 bay leaf
  • big thyme sprig

    Thyme

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

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

    Parsnip

    par-snip

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

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.

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Comments, questions and tips

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blackrock63
18th Oct, 2016
As Linda Belcher commented, I added one tablespoon of Worcester sauce, a bunch of chestnut mushrooms from Tesco, I added 3 tablespoons of flour to thicken the sauce. I also added about a tablespoon of soy sauce and some chilli flakes to warm the dish up Thanks to LindaBelcher as I wouldn't have tried the dish if I hadn't read her comment
LindaBelcher's picture
LindaBelcher
17th Jul, 2016
The recipe itself as shown comes out a little bland so I wanted to share some tips I used to jazz it up! When you're browning the onions, add a couple of cloves of chopped garlic to the mix! Makes a huge difference. If mushrooms are your thing, add a handful of dried porcini mushrooms to the mix and about 2 cups or baby Bellas of chestnut mushrooms. The porcini especially gives a lot of flavor Add a tablespoon (or to taste) of Worcestershire Instead of water and a bouillon cube, use only beef stock, or double up on the bouillon. Remember to add enough flour to help reduce that watery texture. Lastly, sea salt and cracked black pepper. If you add it into the actual stew then it has more time to incorporate it's flavors into the rest of the dish!
Carras1982
29th May, 2016
2.55
Underwhelmed.....it was fine, but nothing special. We were both so starving that we wolfed it down but to be honest the sauce was really watery, the Guinness didn't really add any flavour and I've done better casseroles in my slow cooker. Nothing wrong with it but instantly forgettable.
reevey
30th Apr, 2015
2.55
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
8th Feb, 2015
My family loved this and particularly the rich meaty sauce. Delucious!
snicka
11th Nov, 2014
5.05
This went down very well with family and guests. Used a bit too much flour but it turned into a lovely casserole.
niamhmce
8th Nov, 2014
3.8
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
14th Sep, 2014
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
29th May, 2014
5.05
Wonderful stew. Meat so tender after cooking for so long. Will be cooking again!
catie74
14th May, 2014
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

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