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 (112)

conkerqueen's picture
3

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
3

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

devaodoherty's picture
5

This was absolutely delicious & so easy to prepare. I'll definitely make again.

cindy2171's picture
4

I just finished cooking this recipe up on the stove-top rather than in the oven. Thus, I used extra beer and some water to avoid it going dry. Also, I added an additional hour of cooking time to ensure the meat was tender. Overall, a success!

amyxmoo's picture
5

great recipe after a wintery day! I added some mushrooms and served it like soup with cheese scones to dunk in the sauce! yummy

hazelk2909's picture
5

just made this for myself partner and 2 kids and it went down very well. easily the best stew i have ever tasted and will definitely be making it again, i did have to use rosemary instead of thyme so when i next make it i will use thyme

frannylou's picture
5

Hi Wendy, I buy a piece of stewing steak in the piece and cut it up myself. That way I can see what I'm buying and can cut it to the size I want and remove any gristle that's in it. I have my pan really hot while I seal (brown) the meat in batches... don't crowd the pan as that can cause steam which will start stewing the meat which could make it tough. I also cover my casserole with a piece of foil before putting the lid on to create a seal and don't touch it for at least 2 hours to give it a good start. Good luck, I hope this helps. : )

wendykr's picture

This is the second time I've made this and the meat came out chewy and tough, but I don't want to rate the recipe down as the flavours are lovely, and I'm sure it's something I'm doing wrong.

I used casserole steak and cooked as instructed, did I need to keep it in the over for longer or take it out earlier?

Any advice would be greatly appreciated!

lumpina's picture
5

I should cook double - it is so nice. Even my son, who does not eat almost anything, loved it. At first I was worried about too much carrot but it was actually right amount. I am going to make it again soon :)

frannylou's picture
5

Probably the best beef casserole I've cooked. Wonderful flavour. Used two onions and 4 carrots. I will use more next time because I kept eating them when I was 'checking' how it was doing!!!! I served it in homemade yorkies with parsley dumplings and fresh parsley scattered over the top for a bit of colour. Making it again next week. I'll use more carrots and maybe some celery. Yum!!!

purple_perdita's picture
5

Loved it. Added some water for extra gravy - this was perfect. A second can of guinness not needed at all! Love all the carrots in it.

shonamckinnon's picture
5

Fabulous and not bitter at all as has happened with other stout recipes, cooked for 3- 3.5 hours and added to good glugs of red wine, boyf loved it and none was left over - great keeper recipe!

emerpadden's picture
5

i've made this twice and it has been highly praised both times.

kaseygrainger's picture
5

Made this a couple of times and it is delicious, I didn't change a thing. I'd like to make it for about 6 or more people, how can I increase the gravy? Adding stock?

flightlessfairy's picture
5

Absolutely lovely, straight forward stew. I used newcastle brown ale instead of guiness which was lovely.

catherine-j's picture
5

This was great, made it with our local beer "6x". I only put 6 carrots in as I thought 10 seemed a bit much, but I probably would add more next time because they were really good. Also added some mushrooms about half an hour before the end. I cooked it all on the hob, but some of it did get a bit burnt and stuck to the bottom of the pan so I probably will try it in the oven next time.

dunn4518's picture

one word GREAT the kids loved it

marishagirl's picture
5

Absolutely delicious, mouth-watering recipe and super easy to make. I was planning to freeze the left overs - but there weren't any!

estpyz's picture
4

A great old fashioned stew, I remember my mum making this when i was little.

hodsonc's picture

I made two batches of this and in one I substituted half the guinness for beef stock and found this had a less harsh flavour so I mixed the two batches for the dinner party and everyone loved it. Next time I will add two thirds stout to one third stock and it should be perfect.

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