Beef & stout stew with carrots

Beef & stout stew with carrots

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(120 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 carrots, 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 leaves
  • 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, questions and tips

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8th Nov, 2014
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!
29th May, 2014
Wonderful stew. Meat so tender after cooking for so long. Will be cooking again!
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
10th Feb, 2014
This is the BEST stew I've ever made! Guinness DRAUGHT is the one to use though
16th Nov, 2013
Very good I topped it with the muffin-top from another recipe. Delicious.
24th Sep, 2013
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!
29th May, 2013
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.
14th May, 2013
Really tasty meal and simple too. Will definitely be making it again.
8th Feb, 2013
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.


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