Beef & stout stew with carrots

Beef & stout stew with carrots

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(113 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 carrots, 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 leaves
  • 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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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
denizemurray
10th Feb, 2014
5.05
This is the BEST stew I've ever made! Guinness DRAUGHT is the one to use though
snicka
16th Nov, 2013
5.05
Very good I topped it with the muffin-top from another recipe. Delicious.
katjae12
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!
pirategirlsmom
29th May, 2013
5.05
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
14th May, 2013
4.05
Really tasty meal and simple too. Will definitely be making it again.
juicyjulie2
8th Feb, 2013
5.05
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
20th Jan, 2013
5.05
Absolutely delicious! This will certainly become a winter classic for our familly.

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